Gluten-Free Chicken Parm
Servings 4 servings
Ingredients
- 1.5 cups almond flour crackers (I used Simple Mills sea salt, but feel free to use ~1 cup almond flour or breadcrumbs, if you need)
- 2 tbsp ground flax seed (great boost of fiber!)
- 1 tsp dried oregano
- 1/2 tsp pink salt
- 1 pasture-raised egg
- 2 large organic chicken breasts, trimmed, then sliced in half, end to end so they're very thin (should be 1/4-inch thick. Beat with a meat tenderizer until thin, if needed)
- 1-2 cups marinara sauce (I love Primal Kitchen or Rao's)
- 2.5 cups freshly grated hard goat cheese (I like the sharp cheddar goat cheese from Trader Joe’s, but feel free to use whatever cheese you’d like)
- handful fresh parsley, chopped
Instructions
- Preheat oven to 400 degrees F.
- In a food processor, add crackers, flax, 1/4 cup grated goat cheese, oregano & sea salt, and pulse until you get an extra fine texture. Pour in a deep dish bowl and set aside.
- In a separate deep dish bowl, whisk one egg. Prepare assembly line with chicken breasts, egg wash, ‘breadcrumbs’ and a fresh clean plate.
- With a fork, take turns dipping chicken in egg wash, then pressing down in breading mixture until fully covered, then transferring to clean plate. Repeat until all chicken is done.
- Sear chicken in a large skillet with 3-4 tbsp avocado oil until browned on either side, about 5-7 minutes total. It should be nearly all the way cooked through, and will finish cooking in the oven.
- Transfer chicken to baking dish, top with marinara, then sprinkle grated cheese over the top. Bake for 10 minutes, then pop on broil for an additional 2 minutes to brown.
- Remove from oven, top with fresh parsley and enjoy! :)