I think it’s really important to learn how to cook. We should all know how to prepare basic meals that can feed us and the ones we love. I good recipe will provide you with the instruction you need to put something yummy on the table. Many people ask me where I find my recipes. Most of the time I don’t have a good answer because I don’t really use recipes. I mostly use Google, Pinterest, or the few cookbooks I own to gain inspiration for something I am wanting to eat.
This week I was in the mood for comfort food. Chicken parm! I knew that this dish would be more labor intensive than others, so I must warn you about that. I had a good 2 hours on my hands, which is rare, but was plenty of time to prepare this meal. The ingredients aren’t complicated, it’s really just the chicken that takes time. I usually do not document the ingredients or process, but I did it this time. The finished product was too damn good to not share. I apologize for the lack of photos. I was too busy eating. If you have questions, please ask!
PALEO-FRIENDLY CHICKEN PARM
– Recipe feeds 2 adults, with some leftovers
– A bit labor intensive, so plan accordingly. Perhaps do some prep ahead. Prepping the chicken cutlets and roasting the spaghetti squash ahead would save time.
1. 4 BONELESS, SKINLESS CHICKEN BREASTS
2. 2 EGGS
3. ~2 CUPS ALMOND MEAL
4. 1 TABLESPOON GARLIC POWDER
5. 1 ½ TEASPOON SALT
6. 1 LARGE SPAGHETTI SQUASH
7. 1 JAR BOVE’S MARINARA SAUCE OR HOMEMASE PASTA SAUCE
8. DRIED PARSLEY (OR FRESH)
9. OLIVE OIL
Roast Spaghetti Squash
1. Preheat oven to get your spaghetti squash roasting. 375 degrees.
2. Cut spaghetti squash in half lengthwise. Drizzle with olive oil and bake for ~30 minutes, flesh-side down on baking sheet.
Prepare Chicken Cutlets
3. Begin heating a large sauté pan at medium heat. Add cooking oil of choice. I used olive oil.
4. Trim chicken of visible fat and other undesirable parts.
5. Cut into smaller pieces, pound them out with mallet. If you don’t have a mallet you can use a rolling pin, or you can butterfly the chicken. The idea is to have thin cutlets.
6. Crack 2 eggs into a shallow dish and beat with a fork.
7. Pour 2 cups of almond meal onto a plate, add about 1TBSP garlic powder and 1 ½ tsp salt. Mix.
8. Make an “assembly line” next to the heated sauté pan: almond meal, egg, chicken cutlets. Grab another plate for cooked chicken.
Pan Fry the Chicken Cutlets
9. Dip cutlets into the egg and let the excess drip off, coat both sides in the almond meals, place in pan. The cutlets should sizzle. If they don’t your pan is not hot enough.
10. Saute the cutlets for about 5 minutes, or until golden brown. Flip. Chicken should feel firm to the touch, not squishy – that’s how you know it’s cooked. You can also do the slice test.
11. Once cooked, remove spaghetti squash from the oven. You should be able to pull the strands easily with a fork.
12. Scrape out the spaghetti stands into a large casserole dish. Pour some of the jarred sauce over the squash.
13. Place your chicken cutlets over the squash and scrape crispy almond meal from the sauté pan and add to dish. Pour remaining sauce over the chicken. Sprinkle dried (or fresh) parsley over top.
14. Return entire casserole dish to a 200 degree oven for about 15 minutes.