Tuesday, May 7, 2013

Paleo Chicken Parm in a veg Ragu

It's hard to replicate that fried crunchiness of the breading of chicken parm. Here's a decent flourless alternative to cure that fix. Feel free to substitute your meat of choice.

Spaghetti squash: cut in half bake in 350 degree oven for 40 min with cut side down. While baking prepare sauce. Scrape out flesh into strands, set aside.

Vegetable ragu:
24 oz tomato sauce no salt added.
1/2 cup diced bell pepper
1/4 cup of each diced:
Chopped kale
Sun dried tomatoes
1 tsp minced:
1/4 tsp Red pepper

1tbs olive oil

Sauté vegetables in olive oil for 5 minutes over medium high with a pinch of salt. Add garlic, oregano, basil and pepper. Cool for 1 min. Add in sauce. Cover and simmer for 20-30min over medium.

2 organic chicken breast sliced into 2 cutlets each
1 cup almond flour
3 eggs beating with 1 tbs water added
Black pepper
Salt to taste

On both sides of each cutlet sprinkle black pepper and salt (if wanted) rub in so it sticks

Pour almond flour into pile on dinner plate and spread every on plate.

Dredge chicken in eggs to coat lightly, then place breast directly on pile of almond flour. Press down gently, flip, repeat, flip repeat. Flip repeat, give a light shake, set aside. For this for each breast you may need to redistribute or and more almond flour.

In a large non stick skillet add enough ought olive oil to make about 1/4 in depth.
Slowly drop in 2 cutlets give about 2-2.5 mins per side and remove to paper towels. Repeat with two remaining breast.

Place oven broiler on hi. Save 1/2 cup of sauce on the side. Drop 2 cups of loose spaghetti squash into the sauce pan to warm for a moment. Place 1 half on each plate place chicken on top then top with a light coating of sauce from the side on each chicken breast.

If you prefer cheese, put some shedded mozzerela over top now. Place plate or ramekin near top rack. Until edges of chicken get to a darker brown or the cheese is fully melted.


Not a low calorie meal so save it for after a rough workout.

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