Friday, February 11, 2011

Chicken Parmesan

Once Jacob was feeling better and we were able to add more interesting foods into our diet, we started missing some of our pre-UC favorites.  One of them was Chicken Parmesan.  This dish was really so easy to convert and I actually make the bread crumb recipe with store bought sauce for my hubby and my younger son.  Jacob and I (his buddy) eat the SCD version.

So if you are missing the dreamy taste of Chicken Parmesan or are just looking for an easy idea for supper tonight here is our very uncomplicated version:

Chicken Parmesan

4 Chicken breasts cut in half cross ways
2 eggs
3/4 Cup Seasoned Almond flour (salt, pepper, ground dried chili , ground dried garlic, basil, freshly grated ramano or parmeson cheese)
8 oz freshly grated Cheese (I use Colby Jack, you could also do munster, parmesan, or ramano)
1 Recipe Italian Sauce ( recipe follows)

Prepare a rectangular baking pan by placing a cooling rack on top.  Preheat oven to 350 degrees.  Scramble eggs in a shallow dish and season almond flour in another small dish.  Dip chicken pieces into egg mixture then into flour mixture pressing it onto the chicken.  Place on cooling rack and repeat with each chicken breast. Once all chicken is coated place pan into the oven and set timer for 45 min.  Once chicken is cooked remove from oven and place chicken pieces into a baking dish cover with desired amount of Italian sauce and cheese. We like alot of both.  Place back into oven until cheese melts.  And there you have it!!

The Italian sauce I make is fairly simple. Any recipe you have for a Marinara Sauce would work.  But here is the recipe we use:

Italian Sauce

1 1/2 Quarts Campbell's tomato juice in bottle
2 TBS minced garlic
1/2 chopped onion
1 tsp dried ground chili
1/2 tsp pepper
1 TBS Basil
1 Tbs Oregano

Add all ingredients to a small sauce pan and cook on medium until ingredients begin to thicken and begin to resemble a sauce.  Stir often to incorporate the seasonings throughout the sauce and also to prevent boiling over.

This is great as leftovers as well.  We usually make enough to have for lunch the next day! If you like the idea of pasta with this dish, you can bake a spaghetti squash and remove the noodle like flesh to serve under the chicken and sauce.

A little caution, make sure you can tolerate nut flour before trying this recipe. Nut flour is usually introduced in Stage three of the beginning of the diet.  Also make sure the seasonings you use are pure.

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