I love Italian food. To me anything with red sauce is my comfort food. I normally try to stay away from fried, breaded, and cheesy meals-it is so easy to over eat and I know I will feel bloated and icky after.
This recipe was created for my poor husband, he just goes along with eating the simple clean food I make every day, when I know for dinner he would like something a little more hearty.
This recipe fills you up without filling you out. You can feel good about feeding it to your family and with a little prep work it comes together in under 30 minutes!
Fix Approved Chicken Parmesan:
- 4 Chicken Breasts, about 2 pounds, pounded out thin, about 1/4 inch thick
- 1/2 cup homemade sprouted grain breadcrumbs*
- 1/4 Cup arrowroot flour
- 2 eggs, whisked
- 1 jar Rao’s Red Sauce or any quality red sauce
- 1/4 cup grated parmesan
- 4 sliced part skim, low moisture, mozzarella
Season chicken breasts with sea salt, pepper, and garlic powder.
In three separate shallow bowls, add the arrowroot flour to one, eggs to another one, and bread crumbs to the final out.
Take a chicken breast, dip in arrowroot flour, then dip in the egg mixture, next dip in the bread crumbs. Continue until all of the chicken breasts have been through this process.
Heat a nonstick skillet over medium heat. Add 1 tsp of EVOO and “fry” out one chicken breast at a time. Move chicken to a cookie with with a wire rack. Top with red sauce, mozzarella, and parmesan. Cook in a 350 degree oven for 20 minutes or until chicken is cooked through.
(if you want the cheese to get browned, turn the oven to broil for the final few minutes, watch carefully).
Enjoy with Zoodles!
1 red, 1 green, 1 blue, 1 tsp, 1/2 purple
*To make the breadcrumbs:
Preheat oven to 350. Lay 3-4 pieces of Ezikel bread on a cookie sheet sprayed with Olive Oil cooking spray, sprinkle sea salt, pepper, oregano, garlic powder, and crushed red pepper on bread. Drizzle with EVOO, cook for 20-25 minutes until crunchy. Let cook, pulse in in a food processor until fine