Paleo-rrific Chicken Parmesan
Author: Kristen Barkley
Prep time:
Cook time:
Total time:
Serves: 4
You won't believe what you're tasting!
Ingredients
Chicken
- 4 Chicken Breast Halves (tenderized)
- ¾ c hazelnut meal/flour
- ¾ c Almond Meal/flour
- 2 T Italian Seasoning
- 2 t Kosher Salt
- 2 t Black Pepper
Paleo Marinara
- 9 Medium Tomatoes (or 1 Can Whole Peeled San Marzano)
- ½ c Chopped Yellow Onions
- 1 T Extra Virgin Olive Oil
- 1 T Minced Garlic
- 1 T Italian Seasoning
- ½ t Kosher Salt (add more if you need it)
- ½ t Black Pepper
- ½ c Red Wine
- 5 Large Fresh Basil Leaves, Minced
- 18 oz Jovial Diced Tomato
Instructions
- Chicken
- Preheat oven to 375 F
- Tenderize chicken between 2 pieces of plastic wrap using a blunt object.
- Make sure they are all about the same size and thickness, you want about ¾ inch pieces.
- Mix the almond meal, hazelnut meal and seasonings together in a bag..
- Dip each piece of chicken in the the dry batter bag (both sides) this is shake and bake style
- Lay the battered chicken on the baking sheet and bake at 375 F for ~35 minutes. Add more time if they don’t look crispy.
- Let them cool for at least 5 minutes before you plate. Don’t fret if the bottom part of the batter sticks to the foil. Do your best to scrape it up with the chicken.
- If you want to avoid crispy batter stuck to the pan, you can bake them on a wire rack like I did on these chicken fingers.
- Paleo Marinara
- #1, prepping the tomatoes: (if you’re using canned, skip to #2)
- Fill a large pot halfway up with water and bring to a light boil.
- Prepare an ice bath by filling a large bowl ½ full with ice and some water.
- Gently score an “X” on the bottom of each tomato.
- Using a large slotted spoon, dip the tomatoes into the boiling water.
- Boil for about 1 minute then quickly remove and place in the ice bath.
- Let them cool completely.
- Dry then peel (skin should come off easily).
- cook onion in a little olive oil until translucent
- Place tomato in a food processor along with cooked onion and seasonings.
- Add Back into clean sauce pan and add wine, remaining seasonings and cook on low for 30 minutes
- Serve over Dr. Brown Bow-Tie Pasta.
