Chicken Parmesan, Paleo Style

I know, I know...its not bad enough I have my own mother and every other Latin mother disowning me for giving up rice (yes, you can be disowned by people not in your family).  Now I'm probably about to get disowned by the Italians entirely...

I was experiementing a bit last night with Chicken Parmesan.  Although it will never even come close to comparing the pollo parmigiano di nonni, this recipe will prevent the 3-day carbohydrate coma that usually follows.  Good thing about prepping for the Paleo Chicken Parm is that its almost identical to regular chicken parmesan so nonni won't hit you with the broomstick...yet.

Ingredients

*almond flour

*chicken breasts

*1 egg 

*seasoning, to taste

I poured some of the almond flour on a plate next to the bowl with the scrambled egg.  After coating the chicken breast with the egg, I place the chicken in the almond flour and gave it a nice coating.  Making sure it was completely covered, I placed the both pieces of chicken on a flat baking sheet.  Before baking, I added my own seasoning: mostly Adobo, cayenne pepper and paprika. Place the baking sheet into the oven that's been pre-heated to 350 degrees and set the timer for 15-20 minutes.  

You may find that the almond meal my not stay completely on the chicken.  You may have to play around with baking time and temperature to allow the almond meal brown and keep the chicken coated.  

This can easily be paired with a salad, stir-fry vegetables or some spaghetti squash and a side of avocado for a complete Paleo meal.  Bon apetit!