Chicken Parmesan Chicken Parmesan has to be one of the top 10 comfort foods that people of all ages love.  It’s something simple enough for children to enjoy but also classic enough to serve to adults.  The entire process of chicken parmesan may seem a bit intimidating because it does require several steps; however, it really isn’t hard at all.  Get ready to drool because this recipe is scrumptious!

Believe it or not, there are ways to re-create a not-so-healthy recipe into a good-for-you recipe.  When people think of chicken parmesan, they normally think of a heavy, cheesy, breadcrumb-y chicken dish, but we are changing things up a bit with this recipe. It’s the beginning of a new year, so we have to be very much aware of what we put into our bodies.  It’s all about feeling good, my friends! I love this recipe because it reinvents a classic recipe that has been around for generations.  I sure hope you love it too.

For this recipe you may either use a jar of your favorite spaghetti sauce or make a sauce from scratch. If you do make the sauce from scratch, I recommend that you begin preparing the sauce before the chicken because the sauce should simmer for atleast an hour on the stove. This ensures that all flavors have married and combined well.

For the sauce:

1 medium yellow onion, small dice
3 cloves garlic, minced
1 jar tomato sauce
1 jar diced tomatoes
1 can original Rotel
2 cups water
2 bay leafs
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
Fresh Italian Parsley, coarsely chopped
Salt and Pepper to taste

In a large sauce pot, sweat the onion over medium heat until translucent, about 8 minutes.  Then, add the minced garlic and cook until fragrant, about 2 minutes.  Pour in the Rotel, diced tomatoes, and tomato sauce. Add 2 cups of water. Season with the 2 bay leafs, garlic and onion powder, and Italian seasoning.  While uncovered, bring the tomato sauce up to a boil.  Once a boil has been reached, reduce the sauce to a simmer and allow to cook and reduce for one hour. If you notice the sauce is a bit too acidic from the tomatoes, add a pinch or so of sugar to balance out the acidity.

For the chicken:

4 boneless, skinless, organic chicken breasts, pounded into 1/2-inch thickness
4 slices whole wheat bread
1 organic egg
1/2 cup skim milk
2 cups almond flour
3/4 cup shredded mozzarella cheese
1/4 cup shredded Parmesan
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper

Preheat the oven to 350 degrees F.  Process the bread in a food processor until fine crumbs are produced.  Spread the breadcrumbs onto a baking sheet and bake for about 10 minutes, until golden.  In a medium bowl, toss the breadcrumbs with the dried oregano, dried basil, garlic powder, onion powder, salt and black pepper.  In another bowl, whisk together the egg with the 1/2 cup skim milk.  In a third bowl, stir together the almond flour with 1/4 tsp salt and 1/4 tsp black pepper.

Increase the oven temperature to 400 degrees F.  One at a time, dip the chicken into the flour mixture, shaking off the excess, then into the egg mixture, and then into the breadcrumb mixture, shaking off the excess.  Repeat with the remaining chicken breasts. Place the breaded breasts in a glass baking dish sprayed with coconut oil cooking spray.  Bake the chicken breasts until cooked through and browned, about 15-20 minutes.  Then, remove the baking dish from the oven and carefully ladle the sauce (or pour jar sauce) over and around the breasts.  Top with mozzarella and parmesan cheese before popping back into the oven for an additional 10 minutes or so, until cheese is bubbly.  Before serving, sprinkle with chopped Italian parsley for garnish.

Remember – healthy doesn’t mean you are sacrificing any flavor.  If anything, you are getting so much more.  Enjoy!

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