I’ve always loved chicken Parm, but I rarely order it in restaurants because it’s breaded, fried, covered with melted cheese, and usually served with a bowl of pasta alongside. This gluten-free version uses a nutrient-dense almond meal blend to coat the chicken, which gets baked in the oven and is then served with a mound of tomato-basil zucchini noodles. The ultimate Italian-American meal, without the heavy calorie or carb count, it’s my go-to Friday night dinner—and you’re about to find out why.
- Yields: Serves 4
- Total: 50 minutes
For the bread crumbs:
- ¾ cup almond meal
- ½ teaspoon garlic powder
- Salt* and *pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- 3 tablespoons grated Parmesan cheese
For the chicken:
- 1 large egg
- 4 (¼-inch-thick) skinless, boneless chicken breasts
- 1 tablespoon extra-virgin olive oil
- ½ cup diced onion
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 1 (28-ounce) canned diced tomatoes
- 1 teaspoon dried oregano
- Salt and pepper
- ¼ cup chopped fresh basil
- 4 (¼-inch-thick) slices mozzarella cheese
- 4 zucchini, spiralized with blade d, noodles trimmed (you can also use a julienne peeler or a sharp paring knife if you don’t have a spiralizer)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Set up your dredging station. On a large plate, combine all the ingredients for the bread crumbs and stir to combine. Beat the egg in a shallow medium bowl. Set the dishes side by side. # Working one piece at a time, dip the chicken first in the egg and allow the excess to drip back into the bowl. Then dip it in the bread crumbs, turning to coat and pressing to adhere. Place on the prepared baking sheet and bake for 15 to 20 minutes or until cooked through and no longer pink.
- While the chicken bakes, heat the oil in a large skillet over medium heat. When the oil is shimmering, add the onion, garlic, and red pepper flakes and cook for 2 minutes or until the onion begins to soften. Add the tomatoes with their juices and the oregano, and season with salt and pepper. Crush the tomatoes with the back of a wooden spoon. Reduce the heat to low and simmer for 10 minutes or until the sauce thickens. Stir in the basil. Transfer half the sauce to a medium bowl and set aside, reserving the remainder in the skillet over low heat.
- Remove the baking sheet from the oven and pour the sauce from the bowl over the chicken. Top each piece with a mozzarella slice and return to the oven to bake for 5 to 10 minutes more or until the cheese has melted.
- Return the skillet with the remaining sauce to medium-high heat. Add the zucchini noodles and cook for about 5 minutes or until al dente. Divide the noodles among four plates. Top with the chicken.