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
| 4 (8-ounce) boneless, skinless chicken breasts | |
| 2 large eggs | |
| 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 | |
| 1/4 cup extra-virgin olive oil | |
| 1 cup store-bought marinara sauce (like Rao's) | |
| 1 (8-ounce) ball fresh buffalo mozzarella, drained and torn into 1-inch pieces (omit for dairy-free paleo, Whole30) | |
| 2 tablespoons fresh basil leaves, sliced into thin ribbons |
Directions
Preheat the oven to 375°F.
Place a sheet of parchment paper over each of the chicken breasts.
Use a meat mallet (or the back of a skillet) to pound them until they are an even 1/2 inch thick.
In a medium bowl, whisk the eggs with 1 tablespoon of water until frothy.
In a separate medium bowl, stir together the following:
Dip chicken breast in the egg and flip to coat both sides (shake off excess).
Dredge in the almond flour mixture to coat evenly all over.
Shake off excess almond flour mixture and set aside on a plate.
Heat 1/4 cup olive oil in an oven-safe skillet over medium-high heat.
Cook chicken until golden brown and cooked through, about 4 to 5 minutes per side.
Remove the pan from the heat and ladle 1/4 cup marinara sauce over each piece of chicken.
Scatter the mozzarella over the top.
Transfer the pan to the oven and cook until the sauce and cheese are bubbly, 12 to 15 minutes.
Top with the basil and serve immediately.
Photos
