Chicken Parmesan is one of our family favorites, but the traditional recipe is neither gluten free nor THM friendly. Short order cook is not my profession! Rather than make three different recipes for the dietary needs of my family, I was able to tweak the traditional recipe to meet the needs of everyone.
Low Carb, Gluten Free Chicken Parmesan
2 whole eggs
2 tablespoons of heavy cream
1/2 cup Coconut Flour
1/2 cup Almond Meal or Flour
1/4 cup grated Parmesan cheese
1 tbsp dried Italian seasoning
Salt and pepper to taste
4 tablespoons olive oil
5-6 boneless, skinless chicken breasts
Whisk eggs and cream in a shallow dish. Combine cheese, flours, and seasonings on another shallow bowl and mix. Flatten chicken breasts with a meat mallet. Dip chicken breasts in egg mixture and coat both sides. Dredge chicken in flour mixture covering both sides. Heat oil in a skillet on medium high heat. Brown both sides of chicken in skillet.
32 oz tomato puree
2 tbsp fresh herbs or 1 tbsp dry herbs like rosemary and basil
1 clove of garlic, finely chopped
salt and pepper to taste
Move chicken from skillet and set aside. Sautee garlic for just a few minutes in skillet, just until you get a nice aroma of garlic. Add all sauce ingredients in skillet and allow to warm through scraping bits of breading, oil, and “yumminess” from the bottom of the skillet. Transfer sauce to a rectangular pan. Lay browned chicken over the top of the sauce. Sprinkle with additional parmesan cheese and/or slices of parmesan.
Bake in preheated 375 degree oven for 30 minutes.
Serve chicken and sauce over spaghetti squash. If you’d like to know how to prepare spaghetti squash, visit my post here. You can even roast the spaghetti squash when you bake the chicken, but remember it will need to cook about 15 minutes longer. This recipe serves our family of six. If you are on the Trim Healthy Mama plan, this is an S meal. I can’t believe I get to eat this way, lose weight, and live healthy. SO not deprived!!