Paleo Chicken Parmesan (well minus the cheese)

2012-04-06
  • Servings : 2
  • Prep Time : 0m
  • Cook Time : 2m
  • Ready In : 0m
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Preheat the oven to 350. Heat a pan to medium high heat. Use a plate or pie dish to mix the almond flour and seasonings. Dip chicken in the eggs, then cover in the almond meal. Swirl pan with olive oil and place chicken in pan. Cook until chicken releases from the pan (if you force it, the coating will come off). Flip the chicken and sear the other side. Place the pan in the oven (or put chicken on a cookie sheet and place in the oven). Bake for 15-20 minutes. Top with basil and marinara. Serve and enjoy

Parmesan cheese is optional ! sprinkle some on top before serving if desired

Ingredients

  • 6 thinly sliced chicken breasts, or 3 chicken breasts butterflied
  • 3/4 cup almond flour
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • sea salt and pepper to taste (don't be shy on the salt)
  • 2 eggs, beaten
  • olive oil
  • 1-1 1/4 cup marinara sauce of your choice (more if you like lots of sauce), warm on low on stove
  • Fresh basil leaves (if desired), parmesan cheese (optional)

Method


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Recipe Comments

Comments (4)

  1. posted by Laura on April 18, 2012

    I made this last night and it was incredible! I made it with spaghetti squash which added a nice texture/flavor to it. Great meal idea!

  2. posted by Danielle N. on May 3, 2012

    This recipe is wonderful! I did make some alterations with great success. Rather than bufferflying each chicken breast, I pounded them until they were about 1 1/2 inches thick. I also substituted hazelnut flour for the breading and it worked just fine; the spices add great flavor. I happened to use a nonstick pan, so I simply cooked each side until they were golden. This recipe is a great weeknight staple.. not too complicated and so delicious.

  3. posted by The Chumz on July 1, 2012

    My wife made this one night, and it blew me away. Most of these Paleo recipes don’t turn out well when made exactly as written, but THIS ONE came out restaurant-quality. (Leftovers are not nearly as good; eat it fresh from the oven!)

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