Chicken Parm

From

• "The Defined Dish" cookbook.

Notes

• Very easy, very good.
• Nick Wheeler told me to try it. It was great.

Made On

• Made for Sunday dinner at Racine apartment early 2025. Mike Andrews, Amy, Nick, and Hayden attendended.

Ingredients

Directions

1. Preheat the oven to 375°F.
2. Place a sheet of parchment paper over each of the 4 (8-ounce) boneless, skinless chicken breasts.
3. Use a meat mallet (or the back of a skillet) to pound them until they are an even 1/2 inch thick.
4. In a medium bowl, whisk 2 large eggs with 1 tablespoon of water until frothy.
5. In a separate medium bowl, stir together the following:
   • 3/4 cup almond flour
   • 1/2 cup tapioca starch
   • 1 teaspoon dried parsley
   • 1 teaspoon garlic powder
   • 1 1/2 teaspoons kosher salt
   • 1/2 teaspoon freshly ground black pepper
   • 1/2 teaspoon paprika
6. Dip chicken breast in the egg and flip to coat both sides (shake off excess).
7. Dredge in the almond flour mixture to coat evenly all over.
8. Shake off excess almond flour mixture and set aside on a plate.
9. Heat 1/4 cup extra-virgin olive oil in an oven-safe skillet over medium-high heat.
10. Cook chicken until golden brown and cooked through, about 4 to 5 minutes per side.
11. Remove the pan from the heat and ladle 1/4 cup marinara sauce over each piece of chicken.
12. Scatter the 1 (8-ounce) ball fresh buffalo mozzarella over the top.
13. Transfer the pan to the oven and cook until the sauce and cheese are bubbly, 12 to 15 minutes.
14. Top with 2 tablespoons fresh basil leaves and serve immediately.

Photos