CHEESELESS CHICKEN PARM
Who needs cheese when you have this cheese-less chicken parm dupe? I promise you: you will not miss the cheese in this! We love pairing this with something green (either a big salad or green beans) and sometimes even add whole wheat pasta if we are looking to make it extra hearty. Hope you enjoy!
4 chicken breasts (mine equated to about 3 lbs)
1 c. almond flour
1/4 c. coconut flour
1 tbsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. sea salt
1/4 tsp. black pepper
2 tbsp. olive oil
25 oz. marinara sauce (I use Paesana brand from Costco-no sugar!)
Preheat oven to 350 degrees. If the chicken breasts are thick, place them in a ziploc bag and pound them with a mallet until they are about 1 inch thick. Put them on a plate, season them with a bit of salt and pepper, and set aside.
Mix the following ingredients in a shallow bowl: almond flour, coconut flour, garlic powder, basil, oregano, 1/2 tsp. sea salt and 1/4 tsp. black pepper.
In another shallow bowl, crack and whisk the 2 eggs.
Heat 1/2 tbsp. olive oil over medium-high heat in a large skillet. Bread one breast at a time by dipping both sides in the egg mixture, tossing in the almond flour blend, and browning for about 2 minutes on each side in the oil. Repeat this for each breast, adding 1/2 tbsp. to the skillet each time.
Add half of the jar of the marinara sauce to a 9x13 pan. Place each breast on top of the marinara and coat them with the remaining sauce.
Bake for 20-30 min or until chicken is cooked throughout.