Chicken Parmesan
This recipe combines tender almond-crusted chicken with a flavorful tomato sauce and gooey melted mozzarella cheese. Served hot and bubbling from the oven, each bite is a delightful mix of savory chicken and rich, cheesy goodness. Enjoy a comforting and satisfying meal with this easy-to-follow recipe.
— Constant Cookbook
Ingredients
- 4 chicken breasts, boneless, skinless (1 to 1½ lbs total)
- 2 cups blanched almond flour
- 2 eggs, whisked
- 6 tablespoons salted butter
- 2 (7 ounce) bottles Bionaturæ Organic Tomato Paste
- 2 cups water
- 1 teaspoon Herbes de Provence
- 6 cloves garlic, sliced
- 16 ounces mozzarella cheese
Instructions
- Cut chicken breasts in half for thinner cutlets; pat dry
- Dip cutlets in egg, let excess run off then coat with almond flour
- Melt butter over medium heat; sauté chicken until deep golden brown on both sides
- Remove chicken and drain on paper towel
- For sauce combine tomato paste, water, Herbes de Provence, and garlic in a pan
- Simmer for 15 minutes
- Place ½ cup tomato sauce on bottom of a 7 x 11 inch baking dish
- Place cutlets in a single layer; cover with remaining tomato sauce and mozzarella
- Bake at 400°F for 10 minutes
- Serve
Yield
Makes 12 cutlets – serves 12
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