My husband absolutely loves chicken Parmesan but for a long time I didn't make it because he just couldn't get behind a baked version. He wanted the traditional, greasy, fried version covered with a mountain of melted cheese. Lucky for me, he recently committed to trying to eat healthier, and is finally open to trying out a healthier version of his favorite dish.
To keep the dish low carb but still packed with flavor, I opted to use Parmesan cheese, basil, and oregano to make the crust. Then it's baked until browned and crispy and covered with your favorite marinara sauce and cheese. I opted for spaghetti squash instead of pasta but you could definitely use regular pasta if you prefer.
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