Paleo Chicken Parmesan Recipe
- Prep time: 15 Minutes
- Cook time: 25 Minutes
- Total time: 40 Minutes
- Serves: 2
Ingredients
Chicken Pieces
- 1 chicken breast, butterflied
- 1 cup almond flour
- 1 egg
Marinara Sauce
- 2 tsp garlic, crushed
- 1 red bell pepper, finely diced
- 400 g (14.1 oz) diced tomatoes
- 1 tsp fresh parsley, chopped
- 1 tsp fresh basil, chopped
Instructions
- Crack the eggs into a bowl.
- In another bowl, add the almond flour and a pinch of salt and pepper.
- Dip the chicken into the bowl of egg and then into the bowl of almond flour.
- Repeat until you are completely done, place the coated chicken to the side.
- In a small pot over low heat, fry the garlic, and red bell pepper. Cook for about 3-4 minutes.
- Add the diced tomatoes, parsley, basil, and a pinch of salt and pepper. Bring to a simmer.
- In a frypan over medium heat, add two tablespoons of coconut oil.
- Once the oil is hot, add the coated chicken.
- Cook for 5-10 minutes on each side.
- Once golden brown and the chicken is cooked all the way through, remove from the pan.
- Place the chicken on a plate and add a good amount of the sauce over the top.
- Serve & Enjoy.
Recipe Tips
- If you decide you want to top the sauce with a bit of cheese, then be sure to place it under the grill for 5-10 minutes. Alternatively, baking in a preheated oven 180°C (350°F) for about 10 minutes should be fine.
- When cooking the chicken, make sure you do not fiddle with it too much as the coating may start to fall off.
- A thick coating on the chicken can be achieved by simply repeating step four twice for each piece of chicken.
- Use a meat thermometer to check whether the chicken is cooked. The internal temperature of the chicken should be 75°C (165°C).