So, last night I hosted a little get together at my place for my mom's birthday. Twenty eight has never looked so good on someone. JK, Mom. I won't reveal your actual age. Love you!
I snagged a frozen lasagna and bread sticks from the frozen food section at Wolly World yesterday afternoon. (I'll admit it! I didn't have time to make all the from scratch!) I've been on this health kick lately, meaning I needed to opt out of the lasagna for myself. So, I strolled over to the chicken section and grabbed some packaged chicken breasts, and thought... "You know, I have some almond flour at home, and spices... I think I'll make some chicken parm!" I've learned to get creative. Otherwise, you're eating the same ole same ole every day.
Here's a very unofficial/unprofessional version of what I did. I say that because, half the time I don't measure anything out. I'm a "taste and see what it needs" type of cook. So, bare with me.
Almond Flour Chicken Parmesan
Almond flour (2 cups)
3 eggs (you could sub this for coconut oil)
4 chicken breasts
Tony's Creole Seasoning (only if you want! I like my plate to be pretty flavorful, so you can take this one of leave it!)
I actually don't even use parmesan cheese, buuuttt, I don't know what else to call the recipe. It tastes a whole lot like chicken parmesan.... just no parmesan! Call it what you want!
Grab yourself two bowls, non-stick cooking spray, and an oven safe pan. Oh! And, preheat your oven to 350 degrees! :)
Crack your 3 eggs, and mix them together.
In your other bowl - mix almond flour, salt + pepper, italian seasoning, garlic powder, onion powder, and tony's creole seasoning. You're probably wondering "How in the heck do I know how much of each seasoning to put in?" Honestly, I just get to shaking. I take into consideration if I was just backing the chicken by itself, how much would I use? That's how I gage it. I would say I give each seasoning 6-8 really good shakes. Keep in mind, this seasoning is going to be spread out over 4 chicken breasts. Mix.
Dip each chicken breast in the egg mixture, and then dip each chicken breast in the almond flour mixture. Make sure each chicken breast is fully coated with almond flour. (Your hands are going to get pretty messy - be prepared!)
Place the coated chicken breasts in an oven safe pan, or dish. Be sure to have sprayed it with non-stick cooking spray before placing the chicken in. Sprinkle a little more seasoning over the top, for good measure. :)
Bake for 30-35 minutes.
PS - I usually skip putting cheese on top, but you can do this if you want. I also like to heat up a little spaghetti sauce in the microwave, and then drizzle it on top!
Again, that's a very unofficial/unprofessional version of my chicken parmesan. But, I'm not over here trying to be a food blogger - just sharing a healthy recipe from one gal to another!
If you have any questions, or would like other healthy recipes - shoot me an email. firstname.lastname@example.org
Lori - Rage Girl