Paleo Chicken Parm with Semi-Homemade Sauce

 Paleo Chicken Parm with Semi-Homemade Sauce


Ingredients:
Sauce:
1 pint sweet grape tomatoes(halved)
1 32. oz. can crushed tomatoes
1 32 oz. can tomato sauce
1 32 oz. can stewed tomatoes in sauce
7 cloves garlic, three left whole for roasting, 4 minced
1 shallot, minced
1 tbsp. dried oregano
1 tbsp. dried basil
1 tbsp.  fresh cracked pepper
1 tbsp. crushed red pepper (optional)
1 tsp. salt
1/2 C Parmesan cheese (optional)
 Fresh Basil for garnish

To prepare:
Preheat oven to 350 degrees.  Mix pint of grape tomatoes with 3 whole garlic cloves ( skin on), 1/2 tbsp. of dried oregano, dried basil, cracked black pepper, and about 2 tbsp. extra-virgin olive oil in a large bowl.  Dump the mix onto an aluminum foil lined cookie sheet.  Pop in the oven for ten to fifteen minutes. 

While tomatoes and garlic are roasting, heat a large cook pot on the stove, medium heat.  Add four cloves minced garlic and minced shallots, one tablespoon EVOO.  Saute until translucent.  Put in blender.  Add roasted tomatoes and garlic to blender.  Squeeze the garlic out of its skin, it should pop right out.  Blend until smooth.  Add back to pot.  Add the remaining ingredients, canned tomatoes, remaining herbs, and Parmesan cheese.  Technically cheese is not paleo, but we are doing so much other good stuff, I consider it a worthy cheat.  Bring to a boil, reduce to simmer.  Simmer on low heat for an hour, taste.  Season accordingly, if you like a little more salt add it, my mom always puts a teaspoon of sugar in her red sauce, in fact, she puts a teaspoon of sugar in everything she cooks.  She likes it sweet. 

Ingredients:
Chicken:
1.5 -2 lbs chicken breasts
1 C almond flour
1/2 C coconut flour
1 tbsp. dried oregano, basil, garlic powder, black pepper, crushed red pepper(optional)
3 large eggs
1 C. vegetable oil
1/4 C. Parmesan

To prepare:
Preheat oven to 350 degrees.
Heat oil on medium heat in a large shallow pan
Pat dry chicken breasts set aside.  If you prefer them thinner, halve the breasts.
In a shallow bowl combine dry ingredients.
Whisk 3 eggs together in separate bowl.
When oil is hot, (you can tell by sprinkling a couple drips of water in the oil, when it sizzles, its ready), start dredging your chicken.  First give it a bath in your egg wash, then crust it with your flour mixture.  Place in oil, fry for two to three minutes on each side until a crispy crust forms.  Remove from pan, place in a large baking dish.  Do this with all of your chicken, in batches.  You can also skip the frying all together.  I have done this, but I cannot get as crispy a crust on the chicken when just baked.  Its still delicious, just not super crispy.
When all of the chicken is crispy, in a baking dish, you can  add a little parm to each breast before popping in to the oven for 35 minutes.
After 35 minutes is up, test the temp of your chicken with a meat thermometer, it should reach 165 degrees.

Now, we are ready to plate.  Ladle as much or as little of your semi-homemade sauce onto a plate.  Place a chicken breast on top.  Garnish with fresh basil and a little Parmesan.  This Chicken Parmesan will knock your socks off and it is delicious!!  Eat healthy!  Live healthy!  Be healthy!

 with love, k