Chicken Parmesan

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

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