Monday, October 28, 2013
Grain-Free Chicken Parmesan (Dairy Recipe)
I didn't omit the dairy from this one, because it's a little hard to make chicken parmesan without the titular cheese. I did, however, come up with a grain-free breading and served the dish over zucchini noodles.
The finished product was enjoyed by all, especially my kids (who I don't think have ever had chicken parm before!)
Grain-Free Chicken Parmesan
1/3 cup (1 1/2 oz.) grated fresh Parmesan cheese, divided
3 tbs. coconut flour
3 tbs. almond flour
1 tbs. freshly minced parsley
1/2 tsp. dried basil
1/4 tsp. salt, divided
1 large egg white, lightly beaten
1 lb. chicken breast tenders
1 tbs. butter
1 1/2 cups bottled organic tomato sauce
2 tsp. balsamic vinegar
1/4 tsp. black pepper
1/3 cup shredded provolone cheese
Combine 2 tablespoons of Parmesan, coconut and almond flour, parsley, basil, and 1/8 tsp. salt in a shallow dish. Place egg white in a shallow dish.
Dip each chicken tender in egg white; dredge in the flour mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a small saucepan. Heat over medium-low heat until warm.
Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.