Sunday night cooking is the best. You have a little extra time to make your food. Plus I had my wonderful husband to help me out in the kitchen. He loves to cook and is pretty darn good in the kitchen. Lucky me!
We decided to make parmesan crusted chicken. This one is slightly different than the one we made last time. This one does not use any grains. Plus we did not cover the top of it with extra melty cheese. So a bit healthier.
Here is the recipe we used:
2 lbs of chicken breasts. We cut ours into four segments and pounded them flat.
1 cup of almond flour (or GF bread crumbs)
1 cup parmesan cheese
salt, pepper, garlic to your taste levels. I usually do 1 teaspoon of salt and garlic and a 1/2 teaspoon of pepper.
Preheat oven to 450.
This is a pretty easy recipe. I first created my assembly line. In bowl 1: mix the 2 eggs with the some of the salt and pepper.
In the second bowl mix the cheese, almond meal and the remaining seasoning.
Take the chicken and place it in the egg mixture and coat it. Shake off any extra liquid before dipping it into the cheese mixture. Then you place the chicken on a baking sheet. I would recommend spraying it with some cooking spray to prevent sticking.
We cooked ours for 20 minutes.
While we baked these, we made some gf pasta and some sauce. I actually made the sauce from scratch! I can save that recipe for another day.
The end result was fantastic! My husband said something was missing, but we figured it out. The last time we made this, we pan friend it before we baked it. So this version was missing that extra oil.
We will make this again for sure. Next time I might make nuggets or tenders so I could use leftovers on top of salads.
Here are all the photos. Enjoy!