Fittest Loser recipe: Guilt-free chicken Parmesan
This recipe is a real winner. Perfect for those nights where you're craving a comforting meal but don't want it to weigh you down.
It's bursting with flavor, minus the excess carbohydrates. The almond flour and Parmesan crust adds great flavor with a subtle crisp, and the sauce is to die for. I put a spin on my usual marinara sauce, by adding in some fresh and canned cherry tomatoes. They add a delightful sweetness without the added sugar.
It makes a pretty big batch and works great as leftovers.
I like freezing half of the recipe for future use; just make sure you freeze the cooked chicken cutlets and tomato sauce separately. Once defrosted, layer the chicken with sauce and freshly shredded mozzarella cheese and bake for about 15 minutes.
For more great recipes from Lisa & Maria (Valli Produce Owners) visit: http://www.mariaandlisa.com.
Guilt-free chicken Parmesan
6 chicken breast, boneless and skinless
2 large eggs
1½ cups Parmesan cheese, grated
1½ teaspoon dried oregano
¾ teaspoon sea salt
¼ teaspoon black pepper
3 zucchini, spiralized* see note below
1 cup full fat mozzarella cheese, shredded
1½ cups almond flour
Sauce:
1 15 oz. can tomato puree
1 15 oz. can cherry tomatoes
1 pint fresh cherry or grape tomatoes, halved
5 basil leaves
1 teaspoon smoked paprika
1 teaspoon sea salt, divided
¼ teaspoon black pepper
2 Tablespoons butter
1 Tablespoon Extra Virgin Olive oil
Directions:
Preheat the oven to 400 degrees Fahrenheit.
Grease two baking sheets with butter or oil.
Combine almond flour, Parmesan cheese, oregano, paprika, and 1/2 teaspoon of sea salt.
In another dish, beat the two eggs together.
Slice chicken breasts in half to make chicken cutlets. Pound the cutlets to insure an even thickness.
Season cutlets with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. One by one, dip cutlets first into the egg and then into the almond flour mixture. Gently shake off any excess and place on baking sheet. Bake for 15-20 minutes or until cooked through.
Spiralize the zucchini, sprinkle with 1/2 teaspoon of salt and place in a colander to release excess water. (*A vegetable peeler can be used to make thin strips of zucchini.)
Heat a sauce pan; melt the butter and olive oil. Add fresh cherry or grape tomatoes and cook for 10 minutes, then add the fresh garlic and basil and cook for an additional minute.
Add the canned tomato puree, canned cherry tomatoes, salt and pepper. Bring to a simmer and lower heat.
In a baking dish, layer the cooked chicken, half of the sauce and mozzarella cheese. Bake for 5-7 minutes until the cheese is melted.
Meanwhile, drain the zucchini and pat dry with paper towels. Then, lightly sauté the zucchini noodles in the remaining half of tomato sauce.
Serve the chicken Parmesan on top of the zucchini noodles.
Serves 6-8
- Valli Produce