Today's recipe comes courtesy of my wife, Kate. A little known fact about us, we each lived in New Jersey, at separate times of course. I lived in NJ while playing for the Eagles and Kate was born there. One Sunday we got to talking about how every corner in Jersey has a Italian sub shop with great sandwiches and "chicken parm". And how California sucks for both. So she headed to the store and started working on a chicken parmesan recipe to make on Sunday's to relive our Jersey days.
Now, where this recipe pays dividends is the left overs. Double the recipe and make a batch to put in the fridge. I am convinced that chicken parm gets better when it is cold and has sat in the fridge for a day.
Kate's Chicken Parmesan
3 lbs of boneless, skinless, chicken breasts
½ cup almond flour
⅓ cup arrowroot
1 tsp garlic salt
1 tsp basil
4 whole eggs
1 tbsp whole milk
24 oz Organic Gluten-Free pasta sauce
Fresh Parmesan cheese
Fresh Buffalo Mozzarella cheese
½-1 cup Coconut Oil
First, preheat oven to 400 degrees.
Put ½-1 cup of coconut oil in a large skillet and turn on med/high heat.
Split the chicken breasts down the middle butterfly style and pound them with a heavy implement until about ½ inch thick.
Add milk and eggs in a bowl and beat together.
In another big bowl, combine almond flour, arrowroot, and spices and mix together.
Dip the chicken into the egg/milk mix and then into the flour/arrowroot mix until well coated.
Put directly into the coconut oil pan and cook, flipping once, until both sides have browned and chicken is cooked (~4 mins)
Add pasta sauce to a bowl, put it on low to heat it up. Slice mozzarella into thin slices.
Once the chicken has cooked in the coconut oil pan, place it into a large pyrex dish, top with pasta sauce, mozzarella and parmesan.
Put the pan in the oven until the cheese is melted. (~3-5 mins)
And of course, this serves one.