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!

Ingredients:

• 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

Directions:

• 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