Paleo Chicken Parmesan
Okay, so not the best picture ever but don’t let that deter you from giving this one a shot.  Easy, quick and LOADED with flavor…and it continues our theme of almond-flour-fried-goodness.
Prep Time: 10min
Cook Time: 40min
Meals: 2
Ingredients:
2 chicken breasts
1 small can tomato paste
1 can tomato sauce
1 cup sliced mushrooms
1/2 cup onions
1/4 cup sliced black olives
3 minced garlic cloves
1 egg
almond flour
spices (italian seasonings, s&p)
Preheat the oven to 375F and heat a pan to med heat with about 1/4in of fat of your choice (I used bacon grease).  Whisk the egg in a bowl and dip each chicken breast in the egg and then dust with almond flour.  Place in the pan and cook on each side until almond flour begins to turn brown.  Remove and set on a paper towel to soak up any of the extra grease.
Drain the pan leaving just a little grease in the bottom and then toss in the diced onion along with the mushrooms.  Let those cook until they become soft and then throw in the garlic and cook for 1 more minute before dumping in the black olives, tomato paste and tomato sauce.  Adjust how much tomato sauce to put in based on how thick you want the sauce (remember it will thicken the longer you cook it).  Spice-up the sauce and cook on low for about 5min letting the flavors blend.  
Place chicken in a baking dish and cover with the sauce.  Cook in the oven for 20-30 minutes or until the chicken is done.  Plate and serve.  Spaghetti squash could make for a nice bed of “noodles” to serve this over if you wanted.

Paleo Chicken Parmesan

Okay, so not the best picture ever but don’t let that deter you from giving this one a shot.  Easy, quick and LOADED with flavor…and it continues our theme of almond-flour-fried-goodness.

  • Prep Time: 10min
  • Cook Time: 40min
  • Meals: 2

Ingredients:

  • 2 chicken breasts
  • 1 small can tomato paste
  • 1 can tomato sauce
  • 1 cup sliced mushrooms
  • 1/2 cup onions
  • 1/4 cup sliced black olives
  • 3 minced garlic cloves
  • 1 egg
  • almond flour
  • spices (italian seasonings, s&p)

Preheat the oven to 375F and heat a pan to med heat with about 1/4in of fat of your choice (I used bacon grease).  Whisk the egg in a bowl and dip each chicken breast in the egg and then dust with almond flour.  Place in the pan and cook on each side until almond flour begins to turn brown.  Remove and set on a paper towel to soak up any of the extra grease.

Drain the pan leaving just a little grease in the bottom and then toss in the diced onion along with the mushrooms.  Let those cook until they become soft and then throw in the garlic and cook for 1 more minute before dumping in the black olives, tomato paste and tomato sauce.  Adjust how much tomato sauce to put in based on how thick you want the sauce (remember it will thicken the longer you cook it).  Spice-up the sauce and cook on low for about 5min letting the flavors blend.  

Place chicken in a baking dish and cover with the sauce.  Cook in the oven for 20-30 minutes or until the chicken is done.  Plate and serve.  Spaghetti squash could make for a nice bed of “noodles” to serve this over if you wanted.