Posted by Cassyhttp://fedandfit.com/paleo-chicken-parmesan/
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Paleo Chicken Parmesan
2 Generous Servings
Chicken Breast Halves, Butterflied
1/2 cups Almond Meal
tablespoons Italian Seasoning
teaspoons Kosher Salt
teaspoons Black Pepper
Medium Tomatoes (or 1 Can Whole Peeled San Marzano)
cup Chopped Yellow Onions
tablespoon Extra Virgin Olive Oil (EVOO)
tablespoon Minced Garlic
tablespoon Italian Seasoning
teaspoon Kosher Salt (add more if you need it)
teaspoon Black Pepper
cup Red Wine
Large Fresh Basil Leaves, Minced
Large Zucchinis (or 4 Small)
- Preheat oven to 375 degrees Fahrenheit & line a baking sheet with aluminum foil.
- Using a very sharp knife cut each breast into half long ways. Slice the breasts to allow for even thickness throughout the cut.
- In a wide rim plate (i.e. pie dish), beat two eggs together.
- Mix the almond meal, seasoning, salt, and pepper together and lay out on a plate.
- Dip each piece of chicken in the egg wash first (both sides), then the dry batter (both sides, then repeat. This will allow for a nice thick crust.
- Lay the battered chicken on the baking sheet and bake at 375 F for ~35 minutes. Add more time if they don’t look crispy.
- Let them cool for at least 5 minutes before you plate. Don’t fret if the bottom part of the batter sticks to the foil. Do your best to scrape it up with the chicken.
- If you want to avoid crispy batter stuck to the pan, you can bake them on a wire rack like I did on these chicken fingers.
#1, prepping the tomatoes: (if you’re using canned, skip to #2)
- Fill a large pot halfway up with water and bring to a light boil.
- Prepare an ice bath by filling a large bowl ½ full with ice and some water.
- Gently score an “X” on the bottom of each tomato.
- Using a large slotted spoon, dip the tomatoes into the boiling water.
- Boil for about 30 seconds then quickly remove and place in the ice bath.
- Let them cool completely.
- Dry then peel (skin should come off easily).
- Cut in half, spoon out all seeds, and roughly chop.
Phew! That’ was easy, wasn’t it?
#2, the sauce:
- You can dry out and use the same pot from above.
- Heat the EVOO in the pan.
- Add the chopped onions and stir until they’ve browned.
- Add the minced garlic and stir.
- Add the tomatoes and stir until they’ve slightly broken-down.
- Add the seasoning, salt, pepper, and stir for a minute.
- Add the wine and let it simmer for a few minutes.
- When the flavor is to your liking, you can either serve it chunky or put it in a blender for a smooth texture.
- Using a horizontal peeler (important if you want this to be easy), start peeling your ribbons off the zucchini. I will peel on four spots – leaving me with a long 3d rectangle. I recommend you stop peeling once you get to the seeds.
- When you’re ready to server, lightly toss the ribbons in the finished marinara sauce. This will heat and flavor the “noodles.”
- Lay one or two pieces of chicken on top of the noodles and top with more sauce.
- Sprinkle with fresh basil.
- Pour yourself a big ol’ glass of the red wine you chose, cheers, and enjoy.