There’s something about Italian food that makes me feel all warm and fuzzy...and then bloated and bogged down. I didn’t want to stop eating it though because a world without pasta and red sauce is no world for me! Enter this grain-free (dairy-free optional) Chicken Parmesan recipe to save the day! All is right in the world again...
4 boneless, skinless chicken breasts (I prefer thin sliced)
1 Tbsp water
3/4 cup super fine almond flour (I used Bob's Red Mill)
1/2 cup arrowroot (I used Bob's Red Mill)
1 tsp salt
1 tsp fresh ground black pepper
1 tsp dried oregano
1 tsp garlic powder
1 cup avocado oil (I used Chosen Foods)
2 cups jarred marinara (I used Rao's Homemade)
1 ball buffalo mozzarella (omit if dairy-free)
3 Tbsp fresh basil, chopped
Optional: 1 box gluten free pasta (I used Jovial cassava spaghetti)
HOW TO MAKE:
-Preheat oven to 375 degrees.
-Combine eggs and water into a medium bowl, and whisk until frothy.
-In a separate bowl, combine almond flour, arrowroot, salt, pepper, oregano, and garlic powder. Mix together.
-Dip each piece of chicken into egg mixture, then almond flour mixture, coating completely, and set aside.
-Heat almond oil over medium high heat, and cook chicken for 3-5 minutes until golden brown.
-Place chicken into oven safe dish, pour marinara over chicken to coat completely, and add mozzarella on top (omit cheese if dairy-free). If using a cast iron skillet, you can keep chicken in it for this step.
-Put dish into the oven, and cook for 12-14 minutes.
-Sprinkle fresh basil on top.
-Turn on broiler for a few minutes to brown cheese, be careful not to dry out chicken.
-Serve on bed of gluten-free pasta (I like to use cassava spaghetti).
-I love spicy food, so I always top with crushed red pepper.