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.
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 7 x 11 Pyrex baking dish
- Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
- Bake at 400° for 10 minutes
- Serve
Makes 12 cutlets - serves 4
Posted on March 21, 2007 in entrees by Elana
you might also like: Chicken Piccata
or Chicken with Cherries and Kale
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7 comments
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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.
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
Hi Elana,
I love your blog - it's one of several I follow faithfully. I recently made this recipe - it just looked sooo good! I thought it'd be "okay" - the whole idea of frying with almond flour was new to me. It turned out absolutely fantastic: neither DH nor my picky 4.5 year old son could tell this wasn't regular breadcrumbs. It even looked like regular breadcrumbs!! I have not been able to find GF breadcrumbs I like. Up to now I've been doing 2 versions of each recipe that required them: one with GF ones for me and regular ones for the guys. No more - this has become a staple for me. Thanks !!
Magda -Well, that's exactly the kind of comment I love to receive! It works for my whole family and I'm so glad it works for your too :-)
i made this last night for dinner... my husband is still raving about it! this is the most amazing chicken parm! who needs wheat or gluten!
Ok Elana!!!
I just made this and it is awesome.
Thanks so much for the superb recipes.
Now I made Mary's butter cookies and I did something wrong because they turned out bitter... Any ideas?
thanks
Kristy
Using your recipe as inspiration, I made tofu parm. tonight! My bf gave it a 4.5 out of 5. I just love your blog!!