Sunday, April 17, 2011
I haven't had Chicken Parmesan in a while, I used to make it with crushed up crackers, but since going gluten free, we never eat crackers! I made this with almond meal and it was great. Very simple dish.
3 boneless chicken thighs
1 egg, lightly beaten
3/4 cup almond meal
1 Tablespoon shredded parmesan cheese
1/4 teaspoon sea salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 Tablespoon grapeseed oil
A few of slices of white cheddar cheese
A few cups of homemade spaghetti sauce
Cooked brown rice pasta.
Preheat oven to 350 degrees. Mix Almond meal and the rest of the dry ingredients in a wide bowl or plate. Dip chicken in egg, coating both sides. Next place chicken in almond meal mixture, flipping over to make sure it is completely covered. Put oil in glass 8x8 pan, coating the entire bottom of pan. Place chicken in the pan, bake for 25 minutes, flip, cook for another 25 minutes, until the almond meal begins to turn golden and crispy. For the last 3 minutes put cheese on top of chicken till fully melted.
To serve: toss pasta with sauce. Place chicken on top of pasta, add a few spoonfulls of sauce & top with freshly grated parmesan cheese. Enjoy!