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When Beau was returning home from Kuwait, I asked him what he wanted for his first home cooked meal. His response was Chicken Parmesan. (after I made suggestions because he kept saying he didn’t know!!) I’ve tried a couple different “healthier” versions of Chicken Parmesan over the years and I think this one is the winner! I didn’t use as much cheese as the recipe calls for (probably around half of it) and I also mixed the almond flour with a little buckwheat flour. We ate it on top of a serving of spaghetti squash with a sweet potato side. Enjoy!
- 2 Boneless, skinless chicken breasts, butterflied and pounded to make thin
- 2 Eggs
- 1/2 cup Almond Flour
- 1/2 cup Buckwheat Flour (I added this)
- 1/4 cup Parmesan Cheese
- 1 tbsp dried Italian Herbes
- 4 tbsp Olive Oil
- 2 cups Marinara
- 6 ounces Prosciutto (optional – I didn’t use)
- 1/2 cup grated Fontina cheese (I didn’t use)
- 4 slices Provolone Cheese
- 1 small Spaghetti Squash
- Beat the eggs in a shallow bowl.
- In another shallow bowl, mix the flour with the Parmesan cheese and spices.
- Dip each chicken piece in the eggs, fully coating it and then toss in the flour mixture until covered.
- In a pan over medium-high heat, heat the olive oil then pan fry each chicken piece until browned on each side (2-3 minutes per side)
- Pour 1 cup of sauce in the bottom of a baking dish and place the chicken on top in a single layer.
- Cover the chicken with the remaining sauce and prosciutto, then sprinkle the Fontina and finish with the Provolone.
- Bake at 350 degrees for 20 minutes.
- Change your oven setting to Broil and continue cooking for 3-5 minutes until the cheese is starting to brown and bubble.
This recipe was borrowed from againstallgrain.com