Chicken Parmigiano: Birthday Challenge
Each year my husband requests a special dish for his birthday. Last year it was chicken parmigiano.
Even though we are on different diets, in my home we partake in one family meal. This way, we come together energetically - we share the same space, breathe the same air and eat the same food.
My older son asks to have this chicken parm dish every week; for some reason (probably differentiation) my younger son complains about it, and then inevitably devours it. Enjoy.
Chicken Parmigiano
4 chicken breasts, boneless (1 to 1½ lbs total)
2 cups blanched almond flour
2 eggs, whisked
6 tablespoons salted butter
2 (7) ounce bottles Bionaturæ® Organic Tomato Paste
2 cups water
1 teaspoon Herbes de Provence
6 cloves garlic, sliced
16 ounces mozzarella cheese
4 chicken breasts, boneless (1 to 1½ lbs total)
2 cups blanched almond flour
2 eggs, whisked
6 tablespoons salted butter
2 (7) ounce bottles Bionaturæ® Organic Tomato Paste
2 cups water
1 teaspoon Herbes de Provence
6 cloves garlic, sliced
16 ounces mozzarella cheese
- Cut chicken breasts in half for thinner cutlets; pat dry
- Dip cutlets in egg, let excess run off then coat with almond flour
- Melt butter over medium heat; then sauté chicken cutlets until deep golden brown on both sides
- Remove chicken and drain on paper towel
- For tomato sauce combine tomato paste, water, Herbes de Provence and garlic in a pan; simmer for 15 minutes
- Place ½ cup tomato sauce on bottom of a 12 x 8 inch baking dish
- Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
- Bake at 400 degrees for 10 minutes
- Serve
Makes 12 cutlets - serves 4
Makes 8 cutlets.
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Subscribe by Email to elanaspantry.com:Posted on March 21, 2007 in entrees by Elana
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We have recently gone off of all refined sugars, wheat, grains, beans, potatoes, and are working on the dairy. We tried this chicken dish last night and loved it. The kids have asked that it be apart of our regular menu.
One question: Have you tried to fry the chicken in Olive Oil? I am wondering if the olive oil would be to strong for this dish. The butter tasted great, but I would rather have the fats from the olive oil.
May 13th, 2008 9:21 am
Christine -I would suggest using a combo of 1/2 olive oil and 1/2 grapeseed oil in place of the butter; I find that this approximates both the burning point and flavor of butter and works nicely for sauteing. Elana
May 15th, 2008 10:29 pm