Protein: Chicken Parmesan

zucchini spaghetti with chicken parmesanBelonging to the protein food group, this popular Southern Italian dish makes an utterly satisfying dinner. Serve it with zucchini spaghetti, our favorite non-carb pasta substitute. Try it and you will be surprised!

Serves: 4
about 45 minutes (including baking time)

4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup almond milk
3/4 cup almond flour
3 tablespoons olive oil
9 slices mozzarella cheese
1 can (28 oz) organic crushed tomatoes
1 clove garlic, minced
3/4 cup ground Parmesan cheese
1 teaspoon oregano
1 baking dish

How to:

  1. In a shallow bowl, whisk together the egg and the almond milk.
  2. In a separate shallow bowl, mix together ¼ cup Parmesan cheese and the almond flour.
  3. Salt and pepper the chicken breasts well.
  4. Dip both sides of the chicken breasts in almond milk and egg mixture and then in the Parmesan and almond flour mixture.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Brown the chicken breasts on each side for about 3 to 4 minutes, or until golden brown.
  7. Preheat oven to 350° F.
  8. Set chicken in a baking dish and put two slices of Mozzarella cheese on each chicken breast.
  9. Stir minced garlic and oregano into crushed tomatoes. Season to taste with salt and pepper.
  10. Pour crushed tomatoes herb mixture evenly over all chicken breasts.
  11. Sprinkle with Parmesan cheese and the left over Mozzarella cheese.
  12. In a preheated oven, bake at 350° F for about 25 to 30 minutes, or until bubbly.
  13. Serve with zucchini spaghetti and/or a nice green salad.

Add 2 tablespoons of thinly sliced fresh basil leaves to the tomato herb mixture.

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