Chicken Parmesan
Ingredients
The chicken
-
4
pieces
chicken breasts, boneless, skinless
The coating
-
2
cups
blanched almond flour
-
2
large
eggs, whisked
-
6
tablespoons
salted butter
The sauce
-
2
bottles
tomato paste (7 ounces each)
-
2
cups
water
-
1
teaspoon
herbes de provence
-
6
cloves
garlic, sliced
The topping
-
16
ounces
mozzarella cheese
Instructions
- Cut the chicken breasts in half for thinner cutlets and pat them dry.
- Dip the cutlets in the whisked eggs, letting the excess run off, then coat them with almond flour.
- Melt the butter over medium heat and sauté the chicken until deep golden brown on both sides.
- Remove the chicken and drain on a paper towel.
- For the sauce, combine the tomato paste, water, herbes de provence, and garlic in a pan and simmer for 15 minutes.
- Place ½ cup of the tomato sauce on the bottom of a 7 x 11 inch baking dish.
- Arrange the cutlets in a single layer, cover with the remaining tomato sauce and mozzarella.
- Bake at 400°F for 10 minutes and serve.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
30g
Total carbohydrates
20g
Total protein
35g
Sodium
800mg
Cholesterol
150mg
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