Paleo-Friendly Chicken Parmesan

Paleo Chicken Parmesan Recipe

Chicken Pieces

Marinara Sauce

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.

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).

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