Chicken Parmesan Two Ways

We’re getting closer and closer to a season where heavier food is back in. How are we coping with it? By starting early and cooking up a mean chicken parmesan for our Sunday dinner. Here are two recipes – one healthy and one a little more classic. And you thought you were making fish tonight…

Healthy Chicken Parmesan

paleo chicken parmesan

Ingredients:

6 boneless, skinless, Chicken breasts

1/2 cup Coconut Flour

3 Egg Whites, whisked with 1 teaspoon Cold Water

½ cup Almond flour

1 tablespoon Basil

1 tablespoon Oregano

2 tablespoons Coconut Oil

2 tablespoons fresh Basil, roughly chopped

1/2 cup Tomato Sauce

1/4 cup Parmesan cheese (optional)

1/4 cup Mozzarella cheese (optional)

Directions:

Preheat the oven to 400 degrees Fahrenheit.

Place the chicken between two pieces of plastic wrap. Flatten the chicken so that it is 1/2″ thick. Set up your dredging station for the chicken breast with 3 shallow dishes. The first shallow dish should have the coconut flour. The second should contain the beaten egg whites. The third dish should contain the almond flour mixed with basil and oregano.

Season the chicken with salt and pepper.  Dust each piece of chicken with coconut flour, shaking off excess.  Next dip into the egg whites and then dredge in the almond flour.

Heat the coconut oil in a heavy-bottom skillet over medium heat. When the oil is hot, sauté each piece of chicken for 4-5 minutes per side until golden brown.

In a baking dish pour, 1/4 cup tomato sauce. Place chicken in the baking dish. Sprinkle with fresh basil and cover with remaining tomato sauce. If using, sprinkle mozzarella and parmesan cheese over the chicken.

Bake for 10 minutes, or until cheese is melted.

Indulgent Chicken Parmesan with Prosciutto

chicken parm

Ingredients:

6 boneless, skinless, chicken breasts

3 Eggs, whisked

1/2 cup Flour

1/2 cup Panko Bread Crumbs

1/4 cup Parmesan Cheese, grated

1 tablespoon Italian Season

1/2 cup Canola Oil

1/2 cup Tomato Pasta Sauce

1/4 cup Prosciutto, diced

1/2 cup Mozzarella Cheese, shredded

Directions:

Preheat the oven to 400 degrees Fahrenheit.

Place the chicken between two pieces of plastic wrap. Flatten the chicken so that it is 1/2″ thick. Set up your dredging station for the chicken with 3 shallow dishes. The first shallow dish should contain the flour. The second should contain the beaten eggs. The third dish should contain the breadcrumbs mixed with grated parmesan and Italian seasoning.

Season the chicken with salt and pepper. Dust each piece of chicken with flour, shaking off excess. Next dip into the eggs and then dredge in the breadcrumbs mixture.

Heat the canola oil over medium heat in a heavy-bottom skillet. When the oil is hot, pan fry each piece of chicken for 4-5 minutes per side until golden brown.

In a small bowl, stir together tomato sauce and diced prosciutto. Pour 1/2 the mixture in the bottom of a baking dish. Place the pan-fried chicken in the baking dish. Cover with remaining tomato sauce. Top with mozzarella cheese.

Bake for 10 minutes, until cheese is melted and bubbling.

Photographed by Alli Shepherd.