Sunday, June 30, 2013

Low Carb, Gluten Free Chicken Parmesan

No, mine didn't look like this. But I also didn't take a picture of it because I was too busy eating it!
My kids are frickin' picky. Trying to find a meal that all of us will eat is almost impossible. Then when you add in the dietary restrictions we all face it gets even worse. But this recipe was an instant winner. And because I am so benevolent I will share it with you.

Chicken Parmesan

For the chicken: 

  • 1 pound boneless, skinless chicken breasts
  • 1 cup almond meal
  • 1/4-1/2 cup arrowroot flour*
  • 1 Tablespoon dried basil
  • salt and pepper to taste
  • 1/4 tsp garlic powder
  • 2 eggs, beaten
  • butter or coconut oil
  • Finely grated parmesan cheese
  • Shredded mozzarella cheese

How to do it:
Set your oven to broil or about 400 F. Slice chicken breasts thinly and pound flat, about 1/4-1/2 inch thick. in a large bowl, blend together almond meal, arrow root, basil, salt and pepper, and garlic powder; set aside.  Melt butter or oil as needed in a pan set to medium-high heat, careful not to let the butter burn. Dip chicken breasts in eggs, then dredge in the almond meal mixture. Repeat as needed to get an even coating. Place dredged breasts in pan and cook for 4-6 minutes, depending on thickness of chicken breasts, and turning half-way through. Place cooked breasts on a cookie sheet and sprinkle with Parmesan cheese, then mozzarella cheese. Bake/broil until the cheese has melted and browned slightly on the edges. 


For the sauce:
  • 1 can plain tomato sauce
  • 1-2 Tablespoons dried basil
  • 2-3 tsps dried oregano
  • 2 tsps dehydrated minced onion (or, if you want to go fresh, about 1/4 small onion, minced)
  • 1-3 cloves minced garlic
  • 1/2 tsp maple sugar
  • salt and pepper to taste
How to do it:
The best marinara sauce recipes are disgustingly simple. To make this one extra fancy you could add 1/4 cup dry red wine and simmer it for an additional 5 minutes. Mmm...tasty. Anyway, here's how you do it...
Throw it all in a pot, mix it up, and let it simmer for about 5-10 minutes. 
Boom. Marinara sauce.
Other options you have for this tasty sauce is to add some fire roasted tomatoes and roasted bell peppers. I don't add that because my ridiculously picky children would refuse to eat it. But, I digress. Try not to go over-board with the marinara sauce ingredients...the simpler it is, the better and more authentic it will taste.

Serve the chicken with the sauce on top or on the side. If you feel like being naughty, serve it with some angel hair pasta (gluten free or you can try Carbanada pasta which is a lower-carb pasta). Add some roasted broccoli with butter or a really nice mixed-greens salad and voila! Instant dinner that even MY kids will adore. 

You're welcome.







*You may be asking yourself, "What the hell is arrowroot flour?!"Arrowroot, or arrowroot starch, is a powdery product made from the arrowroot plant, a starchy tropical root. It can be harder to find if you're looking for it at Walmart or Target. Whole Foods, HEBs, and Central Market usually carry it. You can also purchase it online. This stuff is a great gluten alternative. It helps make things stick together and thickens sauces and puddings without adding flavor. 













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