Tuesday, August 13

Paleo Chicken Parmesan

Tonight, I was in need of a comforting dish and this Chicken Parmesan did the trick! I hope you enjoy it as much as we do. 

Prep and Cook Time: 40 min
Specialty Cooking Tools: Horizontal Peeler, Meat Pounder
Serves: 4

2 chicken breasts
2 eggs
1 1/2 c almond flour
2 tbs Italian seasoning
1 tsp salt
1tsp black pepper

1 15oz can diced tomatoes
1 8oz can tomato paste
1 tbs coconut oil
1/2 white onion
1 tbs garlic
1tbs Italian seasoning
1 tsp salt
1 tsp black pepper
1/4 c balsamic vinegar 
1/4 c red wine vinegar
1/4 c water
Fresh basil 

Zucchini Ribbons:
2 large zucchinis or 4 small

1. Pre-heat oven to 375 degrees
2. Cover a baking sheet with aluminum foil.
3. Separate the breasts, slicing long ways down the middle. 
4. Wash the breasts, cover with cellophane and pound to 1/2 in. thick with the meat pounder. Wash hands, set aside. 
5. Break the eggs in a pan that will be easy to dip the chicken in and whip them up.
6. In a separate bowl, mix the almond flour and spices. 
7. "Bread" the chicken by dipping it in the eggs and then the almond flour mix and place on the prepared pan. 
8. NOTE: I missed that the eggs and flour were kept separate and mixed it all together. To not waste ingredients, I smeared the on top of the chicken and it made a nice crust and actually turned out really good. So, you can choose which way you want to make it.
9. Place in the oven and cook for 35 min.

1. While the chicken is cooking, dice 1/2 an onion, put the tbs of coconut oil in a sauce pan and cook the onion until translucent. 
2. Add the tbs of garlic to the onion and stir together. If fresh garlic let it cook with the onion for a min or two. 
3. Add the 15 oz can of diced tomatoes and stir together. Then, add the spices and seasoning. 
4. Add 1/4 c balsamic vinegar and 1/4 c red wine vinegar and stir together.
5. Add the tomato paste and stir together and then add a 1/4 c of water. I like a thicker sauce, so I don't add as much water, but if you want a thinner sauce just add slowly add water till you get the consistency you want. 
7. Let simmer while you prepare the zucchini ribbons.

1. Take your horizontal peeler and peel the outer layer of the zucchini. Then, peel the "ribbons" on four edges of the zucchini, which will ultimately leave you with a small rectangular box, and place them in a large bowl. I stopped peeling when the strands became mostly made up of the seeds. 

Bring it all together: 
1. Add the zucchini to the sauce, mix it together and cover till the chicken's done. 
2. When the chicken's done, plate the zucchini ribbons on a plate, place the chicken on top and scoop out a little sauce to put on top of the chicken. Then, place basil leaves on top of the dish to your liking. 


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