Italian Food holds the key to my soul. I love all the rich sauces, the lightly fried meats and well of course the cheese, all of which are usually not paleo friendly. I’ve tried to remake my favorite recipes without things like breadcrumbs but they never taste the just right. I started looking for options so that I could enjoy my favorite food without abandoning my lifestyle choice and suffering from a bad gut because of it. I am a Paleo that eats cheese so there was no issue there and I already make my own sauce but breadcrumbs are a must. After searching the internet and my got to for clean eating recipes, Paleo Living Magazine I decided I could make a few adjustments to their recipe and make a dry versions, the results are heavenly! Here’s my recipe:
What You’ll Need:
- 1 cup almond flour/meal
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
Mix all ingredients with a fork or whisk and use immediately or store in air tight container. I never make more than what I need so I can’t say they translate but it’s probably safe to say it will hold for a month.
Once I have my crumbs it’s as easy as breading the chicken, using a milk and egg mixture to coat and baking the chicken. The results are delicious and tender and I’m happy.
There are so many ways to serve a chicken parm, my favorite way is to with voodles, or chopped up in a twice baked sweet potato. If you’re not fully paleo this would also be delicious as a hero, with a little extra sauce.