Paleo Recipe of the Week: Chicken Parmesan with Homemade Marinara Sauce
This delicious chicken parmesan (without the parmesan!) is perfect for date night or for a healthy meal at home. Serve it with a side of spiral cut squash (it’s just like pasta!), and you won’t even remember it’s Paleo.
Here’s what you’ll need for the chicken:
- 2 hormone-free, organic chicken breasts
- 1.5 cups almond meal
- 2 tbsp. Italian seasoning (if you don’t have it, just mix together equal parts rosemary, oregano and garlic powder)
- 2 tsp. pepper
- 2 tsp. salt
- 2 organic, cage-free eggs
And for the marinara:
- 6 medium-sized plum tomatoes
- ½ cup yellow onion, chopped
- 1 tbsp. extra virgin olive oil
- 1 garlic clove, minced
- 1 tbsp. Italian seasoning
- ½ tsp. pepper
- ½ tsp. salt
- ½ cup of red wine (any kind will do)
- ½ cup fresh basil, minced
- First, butterfly the two chicken breasts, so that they make almost a flat, heart shape. Preheat your oven to 375, and line a baking sheet with parchment paper.
- In a small bowl, whisk your eggs together until lightly mixed. In another bowl, stir together the almond meal, Italian seasoning, salt and pepper.
- Dip your chicken first into the egg mix, being sure to get both sides. Then, dip in the seasoning/almond meal mix, and cover each side with a thick crust.
- Once fully coated, lay each breast on the prepared baking sheet, and stick in the oven for about 35 minutes. They should look crispy and browned when ready.
- While the chicken cooks, prep your marinara. Fill a large pot up with water, and bring to a rolling boil. While the water works, fill a large bowl halfway up with ice and water – you’ll use this ice bath later.
- Score an X shape into the bottom of each tomato, and dip into the boiling water for about 30 seconds, using a slotted spoon. Once you remove the tomato, place it into the ice bath. Do this for all 6 tomatoes.
- After your tomatoes have fully cooled, peel them, cut them in half, spoon out the seeds, and chop into small pieces.
- Heat up your olive oil in a sauce pan, and add in your chopped onions. Once they’ve begun to become soft and translucent, add in the minced garlic and cook for about 30 seconds.
- Add in the tomatoes, and cook for 5 minutes. Then, add the seasonings, stir, and add the ½ cup of wine.
- Let the mixture simmer for a few minutes, so the alcohol can cook off. Your sauce will begin to thicken. Once it reaches a consistency and texture you like, take it off. To make your sauce even smoother, you can put it in a blender, too.
- Place your chicken on a plate, and pour the marinara sauce over. Serve hot, and enjoy!
This Paleo recipe takes a little more love and labor than some of the others I’ve posted, so be sure you carve out enough time to get it done! It’s great for the weekend, or even when you’re having guests over for dinner. Check back next week for another great Paleo recipe!
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