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Paleo Chicken Parmesean

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

Chicken

  • 1.5 lbs Organic Boneless Skinless Chicken Breasts Greensbury Market
  • 1.5 cups Almond Meal Hoosier Hill Farms
  • 3 tbsp Italian Nut Crumbs Appel Foods
  • 2 tsp Organic Italian Seasoning Blend Spicely Organics
  • 1 tsp Organic Onion Powder Spicely Organics
  • 1 tsp Organic Garlic Powder Spicely Organics
  • 3 tbsp Organic Parmesan Cheese, Grated Rumiano Cheese
  • 1 Organic Brown Egg Happy Egg Company
  • Fresh Mozzarella

Marinara Sauce

  • 2 tbsp Organic Olive Oil Garcia Del La Cruz
  • 1/2 Medium Organic Sweet Onion, Diced Melissa's Produce
  • 4 cloves Organic Garlic Melissa's Produce
  • 28 oz Organic Chopped Tomatoes Organico Bello
  • 1 tbsp Fresh Organic Oregano Melissa's Produce
  • 1 tbsp Fresh Organic Basil Melissa's Produce
  • Himalayan Pink Salt San Francisco Salt Company
  • Organic Black Pepper Peppercorns Spicely Organics

Pesto

  • 1 cup Fresh Organic Basil Melissa's Produce
  • 4 cloves Organic Garlic Melissa's Produce
  • 1/3 cup Organic Parmesan Cheese, Grated Ruminao Cheese
  • 1/3 cup Organic Olive Oil Garcia Del La Cruz
  • 2 tbsp Pine Nuts

Instructions

Chicken

  • Preheat oven to 425 degrees F.
  • In a bowl, combine the almond meal, Italian seasoning blend, onion powder, garlic powder, and parmesean cheese.
  • In a separate bowl, whisk together the 2 eggs.
  • Use backing sheet with rack. Spray the rack with olive oil.
  • Dip the chicken breasts into the egg wash, then dredge them into the almond flour mixture and coat evenly.
  • Place them on the oiled baking rack when they are dredged.
  • When all chicken breasts are on the baking sheet, very lightly drizzle them with a little extra olive oil over the top.
  • Bake in oven for until chicken is cooked through and you have reached desired crispyness.
  • Remove chicken from oven and turn the oven onto "broil". Spoon and spread desired amount of marinara sauce onto to top of each chicken.

Marinar Sauce

  • Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add 1/2 cup chopped onion stirring often until soft and golden.
  • Add minced garlic and stir 1 min, or until fragrant.
  • Stir in 28 oz crushed tomatoes. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.
  • Finally, stir in chopped fresh basil and oregano then turn off the heat.

Pesto

  • Combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste.
  • With the motor running, add olive oil in a slow stream until emulsified; set aside.
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