Organic Chicken "Parmesan" with Meals 4 Health & Healing - WSMV News 4

Organic Chicken "Parmesan" with Meals 4 Health & Healing

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ORGANIC CHICKEN “PARMESAN” WITH SEASONAL MARINARA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
Important to note: This is a gluten-free, dairy free, anti-inflammatory, immune-boosting version of a classic
comfort meal (chicken parmesan) that our clients love. In the summer, this recipe uses all the beautiful
organic tomatoes we get from area farms and gardens. We always load up our sauces with seasonal
vegetables like zucchini and eggplant.


INGREDIENTS:
SAUCE:
1 t organic extra virgin olive oil
1 small organic red onion, diced
2 large local organic garlic cloves, minced
1 t Organic Immune Boosting Spice Blend
3 c organic crushed tomatoes in a box or a jar
¼ c organic basil, chopped
1 T dried local organic oregano, chopped
½ bunch local organic kale, stems removed and leaves finely chopped
Sea salt and organic black pepper to taste
CHICKEN:
2 organic boneless skinless chicken breasts, butterflied and evenly pounded to a ¾” thickness
1 c organic brown rice flour
2 large organic pasture raised eggs
1 c finely ground raw organic almonds (toasted and cooled first)
½ c nutritional yeast
2 T dried organic parsley
1 t organic garlic powder
Organic extra virgin olive oil spray for baking chicken
½ box of organic soba noodles, cooked according to package instructions (optional)
4 organic basil leaves, hand torn for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat oven to 375°F and line a baking sheet with parchment paper. Season chicken breasts generously with
salt and pepper and let sit at room temperature while you make your sauce and set up your dredging station.
Warm a medium saucepan over medium-high heat. Coat the bottom of the pan with olive oil and saute onion
with a pinch of salt and pepper until tender. Add garlic and spice blend and saute for 30-60 seconds until
aromatic. Add tomatoes and herbs and turn heat down to medium-low. Cover with a lid and cook, stirring
occasionally, until flavors combine and sauce is thickened (about 30 minutes). Taste and adjust seasoning by
adding more salt, pepper, herbs, garlic, or immune boosting spice blend if needed then stir in finely chopped
kale and cook for a few more minutes until kale is wilted.
Place three shallow baking dishes side by side for your dredging station. Place brown rice flour in first shallow
baking dish on the left. Beat eggs in the middle shallow baking dish. Mix the ground almonds, nutritional yeast,
parsley, garlic powder, salt, and pepper in the third baking dish on the right.
Coat chicken in flour, then egg, then almond (shaking off excess after each step) and arrange evenly on baking
sheet. Spray well with olive oil and sprinkle with a smidge more salt and pepper and bake until almonds are
golden and brown and chicken is cooked through (about 35 minutes). Serve over cooked soba noodles with tomato sauce and basil garnish.

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