Tuesday, June 14, 2011
Chicken Parmesan (sugar free • gluten free • low carb • gaps)
I love a good chicken parmesan. I haven't had any since I drastically started limiting my grains. So, I decided to try it out using grated parmesan cheese instead of the bread crumbs. It was delicious!! I am not going to give measurements here, because I haven't a clue how much I use of everything and honestly, it doesn't matter. Just throw it all together to your liking. It's hard to screw it up!
First mix up some grated good quality parmesan cheese with some salt, pepper and herbs (I usually use a mix of oregano, parsley, rosemary, basil, sage, garlic powder and onion powder). Mix up enough to coat your chicken and some extra to use as a topping before putting it in the oven.
Pound out your chicken breasts. I like to place plastic wrap over them to keep the yucky splatter to a minimum.
Melt some REAL butter in a hot pan. You could also use coconut oil, like I do in my healthy fried chicken recipe, but I really wanted to stick to a parmesan chicken flavor without the slight hint of the coconut. Dredge the chicken in the egg mixture, then the parmesan mixture and fry in the butter until browned on each side.
I originally fried the chicken in olive oil, but I think it tastes better fried in butter (and it's healthier, as a good quality butter has a higher smoke point then olive oil... coconut oil's is even higher).
Mix together some tomato sauce with some salt, pepper and herbs (Again, I used oregano, parsley, rosemary, basil, sage, garlic powder and onion powder). I love using the Eden's Organic Crushed Tomatoes.
Use butter (or coconut oil) to grease a glass baking dish. Line up your chicken breasts.
Top with the tomato sauce mixture.
Then top with the leftover parmesan cheese mixture.
Bake in the oven at 350 for about 10 minutes.
Serve with some steamed and buttered broccoli... Yum!!