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Paleo Chicken Parmesan
- 2 Chicken Breast Halves, Butterflied
- 1 1/2 cups Almond Meal
- 2 tablespoons Italian Seasoning
- 2 teaspoons Kosher Salt
- 2 teaspoons Black Pepper
- 2 Eggs
- 6 Medium Tomatoes (or 1 Can Whole Peeled San Marzano)
- 1/2 cup Chopped Yellow Onions
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 1 tablespoon Minced Garlic
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon Kosher Salt (add more if you need it)
- 1/2 teaspoon Black Pepper
- 1/2 cup Red Wine
- 5 Large Fresh Basil Leaves, Minced
- 2 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.