So... it's finally cooled off a LITTLE bit here in San Diego so that I can turn the oven on and not have my husband hate me. AND wanting to switch up our chicken routine a little bit and make something new, I decided to make a Paleo-ish but definitely Gluten Free Chicken Parmesan!
This dish is WAY simple! All you need is chicken, almond flour, eggs, a little salt and seasonings, olive oil, and a jar of tomato sauce and cheese! Oh and as a plus, this is a GREAT dinner to make when you're mad because... you get to pound the chicken, ha! AND, if you don't have a meat pounder you can always use... say... an empty wine bottle... Don't have an empty wine bottle? Get at it. And on that final note, I’m going to go get myself a glass of wine and dig into this deliciousness!
Gluten Free Chicken Parmesan
Prep Time: 20 minutes Cook Time: 25 minutes Servings: 6
6 chicken breasts or thighs
1 cup almond meal or almond flour
1/2 cup parmesan cheese, grated (omit this if you are Paleo or dairy intolerance and just add an extra 1/2 c of almond meal/flour)
3 tsp italian seasoning or (1 tsp. each of basil, oregano, and thyme)
1/2 tsp salt
1 Large Bottle of Tomato Sauce. Feel free to use your own homemade sauce if you have time for it though! *See my Ingredients Recommendation List to learn how to choose a good tomato sauce.
2 tablespoons of olive oil
6 slices of mozzarella cheese (omit this if you are Paleo or have a dairy intolerance)
Parsley to garnish
1. Preheat oven to 400 degrees.
2. Put the almond flour, parmesan cheese (if using), salt, and italian seasoning in a bowl large enough to lay a chicken breast flat in it and mix.
3. Mix the eggs in a separate bowl the same size as the almond flour mixture bowl.
4. Put the chicken in between two pieces of wax or parchment paper on a cutting board and then pound with a meat pounder (or other object such as a wine bottle)!
6. Heat up you olive oil in a skillet. If you have a oven safe skillet (such a cast iron or Le Creuset), this is great to use since you can transfer the chicken directly into the oven after cooking on the stove and save yourself cleanup of one dish. Dip each chicken piece thoroughly into the eggs and then into the almond meal/flour mixture, and then place it into the heated skillet. Cook for about 4-5 minutes on each side or until golden brown (don't worry, they don't need to be cooked all the way through because they will continue cooking in the oven).
5. While the chicken is cooking, get out a 9x13 baking dish and spread out half of the jar of tomato sauce as a bottom layer. After the chicken is finished, place each piece onto the bed of tomato sauce in the pan. If you are using a cast iron or Le Creuset skillet, just add the 1/2 jar of tomato sauce around the chicken. Put a spoonful of sauce on each piece of chicken followed by a slice of mozzarella cheese and sprinkle the parsley on top.
7. Put into the oven for 15 minutes.