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Chicken Parmesan

Recipe Courtesy of Elanaspantry.com

Classic chicken parmesan goes gluten free when chicken breasts are coated in almond flour. This chicken recipe can be a staple in every gluten free chefs repertoire.

Even though we are on different diets, in my home we partake in one family meal. This way, we come together energetically – we share the same space, breathe the same air and eat the same food.

My older son asks to have this parmesan chicken dish every week; for some reason my younger son complains about it, and then inevitably devours it. Enjoy.

Chicken Parmesan

4 chicken breasts, boneless, skinless (1 to 1½ lbs total)
2 cups blanched almond flour
2 eggs, whisked
6 tablespoons salted butter
2 (7 ounce) bottles Organic Tomato Paste
2 cups water
1 teaspoon herbes de provence
6 cloves garlic, sliced
16 ounces mozzarella cheese

1) Cut chicken breasts in half for thinner cutlets; pat dry
2) Dip cutlets in egg, let excess run off then coat with almond flour
3) Melt butter over medium heat; then sauté chicken cutlets until deep golden brown on both sides
4) Remove chicken and drain on paper towel
5) For tomato sauce combine tomato paste, water, Herbes de Provence and garlic in a pan; simmer for 15 minutes
6) Place ½ cup tomato sauce on bottom of a 7 x 11 inch baking dish
7) Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
8) Bake at 400° for 10 minutes
9) Serve
Makes 12 cutlets – serves 12

 
elanas-logoWellness expert and gluten-free guru Elana Amsterdam is the New York Times bestselling author of the book Paleo Cooking from Elana’s Pantry, and founder of the blog elanaspantry.com, where she shares simple, healthy recipes and lifestyle advice.

Elana has written for Parents, Shape Magazine, and Delicious Living and has been featured in a variety of media outlets including Fortune Magazine, The Washington Post, and The Wall Street Journal, and has appeared on CNN, MSNBC, and Fox News Live.

Her other books include The Gluten-Free Almond Flour Cookbook (Random House 2009) named one of the “Best Cookbooks of the Year” by The Denver Post, and Gluten Free Cupcakes (Random House 2011), a tome of enticing, yet healthy desserts.


 

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