13. Gluten Free Skillet Chicken Parm

INGREDIENTS

• 2 large organic chicken breasts (halved lengthwise (to make 4 slices))
• 1 ½ cups gluten free breadcrumbs
• 1 ½ cups freshly grated parmesan cheese
• 2 tablespoons minced fresh basil
• 2 large organic pasture raised eggs
• 1 teaspoon water
• ½ cup almond flour
• 1/3 cup olive oil
• 1 ½ cups organic tomato sauce
• 8 ounces fresh mozzarella (sliced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon avocado oil

INSTRUCTIONS

• Preheat the oven to 350 degrees fahrenheit.
• Cut each piece of chicken in half lengthwise to form 4 thin slices. Flatten chicken so it’s no more than ½ inch thick
• Then, on a plate mix breadcrumbs, ½ cup of parm and basil.
• Then, in a flat shallow bowl, mix water and eggs together well.
• Then, spread the flour on a different plate.
• Form a conveyer line and put the flour first, then the eggs and lastly, the breadcrumbs.
• Coat each piece of chicken in the flour. Then, dip the chicken in the egg mixture and then dip the chicken in the breadcrumbs. Make sure the crumbs stick and the chicken is fully coated.

• Heat a large cast iron skillet to medium-high heat. Then, add the avocado olive oil. Once heated, add the chicken. Cook on each side for about, 2-3 minutes per side (so that it’s crispy on the outside). Repeat until all of the chickens are cooked.
• Remove the chicken from the pan.
• Add ½ of the tomato sauce to the pan. Then, add all the chicken back into the pan. 
• Cover the chicken with the rest of the tomato sauce, parm, dried basil, oregano, salt and pepper and top each piece of chicken with two slices of the mozzarella.
• Bake for 20-30 minutes.  Once completed, sprinkle with basil.
• Note: Serve with blanched green beans, another veggie or pasta.