Paleo Chicken Parmesan

Prep Time 30 minutes Cook Time 35 minutes Total Time 1:05 Yields 2 Generous Servings



    • 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

    Paleo Marinara

    • 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

    Zucchini Ribbons

    • 2 Large Zucchinis (or 4 Small)



      1. Preheat oven to 375 degrees Fahrenheit & line a baking sheet with aluminum foil.
      2. Using a very sharp knife cut each breast into half long ways. Slice the breasts to allow for even thickness throughout the cut.
      3. In a wide rim plate (i.e. pie dish), beat two eggs together.
      4. Mix the almond meal, seasoning, salt, and pepper together and lay out on a plate.
      5. 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.
      6. 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.
      7. 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.
      8. 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.

      Paleo Marinara

        #1, prepping the tomatoes: (if you’re using canned, skip to #2)

        1. Fill a large pot halfway up with water and bring to a light boil.
        2. Prepare an ice bath by filling a large bowl ½ full with ice and some water.
        3. Gently score an “X” on the bottom of each tomato.
        4. Using a large slotted spoon, dip the tomatoes into the boiling water.
        5. Boil for about 30 seconds then quickly remove and place in the ice bath.
        6. Let them cool completely.
        7. Dry then peel (skin should come off easily).
        8. Cut in half, spoon out all seeds, and roughly chop.

        Phew! That’ was easy, wasn’t it?

          #2, the sauce:

          1. You can dry out and use the same pot from above.
          2. Heat the EVOO in the pan.
          3. Add the chopped onions and stir until they’ve browned.
          4. Add the minced garlic and stir.
          5. Add the tomatoes and stir until they’ve slightly broken-down.
          6. Add the seasoning, salt, pepper, and stir for a minute.
          7. Add the wine and let it simmer for a few minutes.
          8. When the flavor is to your liking, you can either serve it chunky or put it in a blender for a smooth texture.

          Zucchini Ribbons

          1. 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.

          To Plate

          1. When you’re ready to server, lightly toss the ribbons in the finished marinara sauce. This will heat and flavor the “noodles.”
          2. Lay one or two pieces of chicken on top of the noodles and top with more sauce.
          3. Sprinkle with fresh basil.
          4. Pour yourself a big ol’ glass of the red wine you chose, cheers, and enjoy.


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