Gluten-Free Chicken Parmesan (or Chicken Parmigiana)
by Amy Love, Real Food Whole Health
For the chicken:
4 pastured organic chicken breasts, boneless and skinless
1 cup sprouted brown rice flour (see notes below)
4 pasture-raised eggs, beaten
1 TBL organic raw milk (from grassfed cows) (see notes below)
2 cups almond meal (or almond flour)
¼ cup fresh grated parmesan cheese (raw milk preferred)
Unrefined sea salt & freshly ground pepper
Dried herbs of your choice (basil, marjoram and oregano are good options)
For the sauce:
1 Tablespoon butter from grassfed cows
1 shallot, minced
2 cloves garlic, grated or minced
½ cup white wine
1 (28-ounce) jar crushed tomatoes (or BPA free can or homemade sauce)
Unrefined sea salt and freshly ground black pepper
Fresh ball of mozzarella cheese, cut into 4) 1/2″ thick slices
Sprigs of fresh basil
First, prepare the chicken breasts:
Begin by pounding out the chicken breasts gently between 2 pieces of plastic wrap or parchment paper until evenly thin. Season with salt and pepper.
Prepare a breading station with three bowls– one with rice flour, one with whisked eggs and milk, and the third with the almond meal and parmesan cheese mixed together. Season each bowl generously with salt, pepper and herbs.
Coat the breasts in rice flour, then dip through the egg mixture, then into the almond meal/parmesan mix. Lay the coated breasts out on a flat tray (I used a parchment covered cookie sheet) and allow them to sit for about 15 minutes to dry out the crust. (You can refrigerate if you have the space)
Heat coconut oil in a large skillet over medium high heat. Shallow fry the chicken in hot oil for approximately 3 to 5 minutes per side depending on how thick the breasts are. Drain well, season with coarse salt and set aside when done. (May need to add oil or remove solids in between cooking breasts- just keep an eye on it)
Can keep finished breasts in a warm oven (about 200 degrees) for a bit to keep to temperature while prepping the rest of dinner, if desired.
To make the sauce:
In a medium pan, over medium heat, melt butter. Add shallots and garlic and cook until softened and fragrant. Add wine and simmer for 1-2 minutes. Add tomatoes, season with salt and pepper and cook about 5 minutes, or until desired consistency.
Putting it all together:
Top each chicken breast with a slice of mozzarella cheese, a sprinkle of coarse sea salt and a crack of freshly ground black pepper.
Top with sauce and broil in the oven just long enough to melt the cheese.
Top with a sprig of fresh basil (or thinly slice (chiffonade) your basil and sprinkle it over the dish) and serve immediately.
Excellent served with a side of sauteed zucchini, flavored with minced garlic and fresh herbs.
Don’t have rice flour? Use organic (non-GMO) cornstarch or arrowroot powder.
On GAPS? Skip the rice flour and just go right to eggs (without milk) and almond meal. Skip the mozzarella topping.
Allergic to almonds? Use coconut flour.
Out of milk? Use coconut milk or water to thin the egg mixture.
No coconut oil? Use ghee or lard from pastured pigs (non-hydrogenated)