Paleo Chicken Parmesan

This recipe is a weekly staple in our house.  Once I found out how to adapt an old favorite in a healthy and new way, we all were in love.  I have tried a few other gluten-free chicken parmesan recipes before that all turned out dry and just not quite the same. The key to this recipe is the almond flour breading.  From the moment you smell this chicken cooking you know it will be heavenly!  It is also very quick and easy to make. I occasionally even whip up a batch for lunch.  My favorite way to enjoy this recipe is by sauteing cabbage and using that as a base. Zucchini noodles work well too and my boys usually serve it up with gluten -free pasta.  


Ingredients:

• 4 chicken breasts, boneless, skinless
• 2 cups blanched almond flour
• 2 large eggs, whisked
• 6 tablespoons butter
• 1 24 oz jar marinara sauce (no added sugars)
• shredded vegan cheese

Directions:

1. Cut chicken breasts in half for thinner cutlets; pat dry.
2. Dip cutlets in egg, let excess run off then coat with almond flour.
3. Melt butter over medium heat, then saute chicken until deep golden brown on both sides.
4. Remove chicken and drain on paper towel.
5. Place 1/2 cup marinara sauce on bottom of 7x11 baking dish.
6. Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with cheese.
7. Bake at 400 degrees for 10 minutes.

http://elanaspantry.com/chicken-parmigiano/