Paleo Chicken Parmesan

In all honesty, I am not a lover of chicken.  I can't find local, pasteurized chicken for any cheaper than beef, pork, lamb, or fish; therefore, without the LOVE of chicken, I pick other options.  I did, however, buy frozen chicken not too long ago and decided to finally do something with it. When I went through my fridge and pantry to see what I could come up with,  I realized I could create one of my favorite dishes of all time, Chicken Parm....  It turned out FANTASTIC!

Ingredients:
* If you have access to all fresh herbs and spices, use them to taste and add them to the marinara sauce. Start warming the marinara with all of the herbs and spices before you start cooking the chicken.  If you do not have that luxury, use dried herbs and spices and add the dried mixture to the flour plates.

3 Large Chicken breasts
2-3 TBS Coconut Oil
REAL Grated Parmesan Cheese to taste-DO NOT use the stuff that comes in the plastic shaker
2 TBS Onion Powder
2 TBS Garlic Powder
2 TBS Parsley
2 TBS Oregano
1 TBS Basil
1 TBS Italian Seasoning
1/2 c Coconut Flour
1/2 c Almond Flour
3 Eggs - room temperature if you prefer - mine turned out fine and I used them right out of the fridge..
Salt and Pepper to taste
1 40 oz Jar "White Linen Collection by Victoria" Marinara Sauce- or any marinara sauce that does not include sugars or preservatives.  If I have time, I make my own!


I start this whole process by thawing my chicken.  When the chicken is thawed, I butterfly it and tenderize it, add salt and pepper to both sides then cut the chicken into strips and set them aside.  I mix up all of my herbs and spices: onion powder, garlic powder, parsley, oregano, basil, italian seasoning, in a bowl. Put the  Almond Flour on a plate, Coconut Flour on a separate plate then add half of the herbs and spices mixture to each flour plate.  Put your eggs in a shallow/wide bowl, whisk them until "scrambled".  Now that all of your "dippings" are prepped, add your coconut oil to the frying pan and turn to medium  heat.  Start dipping your chicken in the egg solution (make sure the chicken is fully coated), then dip in the coconut flour and lastly the almond flour.  Complete this process with all of your chicken. Note that the chicken should be well coated before you place it in the frying pan. The frying time for each strip of chicken depends on how thick your strips turned out to be.  My strips took about 10 minutes each to cook on the inside and turn golden brown on the outside. My pieces were  about 1/4 inch thick.  If you are a temperature person, check each strip and make sure the thickest part is at 165 degrees F.

While the last batch of chicken strips are on their first "side" of cooking, open your jar of Marinara sauce and  put it in a pot to warm. If you are using fresh herbs and spices - put the fresh ingredients in a pot with the marinara sauce and start warming it up before you start frying your chicken. Stirring occasionally.


Put your finished chicken on a plate, cover with your warmed marinara sauce and cheese to taste.

Eat and enjoy Paleo to Plate!

**You will see a plate without cheese.  This is because I am currently 6 days away from finishing the Whole9/Whole30 program.  I could not enjoy this with cheese, but it was still super tasty without and my husband (who is super picky) loved this dish to its fullest!!