Paleo Chicken Parmesan…this is not a dream!
Please welcome Kim from Nearly Natural Momma as my guest blogger today! She’s got tons of great recipes and shares her adventures in food, homesteading and homeschooling on her blog and on Facebook. Take a minute and read her story of losing over 50 pounds (link is below) by turning to a real food lifestyle…it left me with a tear in my eye for sure!
Take it away, Kim!
I’m so excited to write a guest post for Stupid Easy Paleo! My name is Kim, and I’m the owner of Nearly Natural Momma, and a few years ago after battling a personal illness I used the Primal diet to lose some 50 pounds. My husband has been making chicken parm for years, it’s one of our favorite go to weekend family meals. We tweaked it since going Primal and wanted to share our adaptation with you. If you’re not doing cheese that’s no problem. This is still amazing.
[Steph’s note: Paleo excludes most dairy, including cheese. If you’re Primal and include dairy, go for it…I know there are a lot of Primal readers who visit the blog. Paleo eaters, skip the cheese. Just want to make sure nobody is confused.]
If you’re short on time, use your favorite spaghetti sauce. We have a tough time finding any with out sugar so we’ve given you a very basic version of his sauce. Make it your own. Add mushrooms (I love it when the hubs does this), or green peppers, or extra garlic to give it your own unique twist.
Paleo Chicken Parmesan Recipe
Paleo Chicken Parmesan is a gluten-free way to enjoy this recipe classic. Add cheese to make it primal if you want!
For the sauce
- 2 tbsp coconut oil
- 1 onion
- 4 cloves of garlic minced
- 2-28 oz cans tomato puree
- 16 oz crushed tomatoes
- 1 bay leaf
- 1 tsp dried parsley
- 2 tsp dried oregano
- 1 tsp crushed red pepper
- 1 tsp salt to taste
- 1 cup water
For the chicken
- 2 pounds chicken thighs
- 1.5 cup almond flour
- 6 tbsp coconut oil
- 3 eggs
- 2 tbsp butter or ghee
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried oregano
- Cook onions and garlic in oil until tender, about five minutes.
- Add in the rest of the sauce ingredients, mix well and bring to a rolling boil then reduce heat to low and let simmer for 30 minutes. Cover after five minutes to avoid a huge mess.
Preheat oven to 400°F.
- Heat oil in a large pan over medium heat.
- In a bowl, add all dry ingredients and mix well.
- Dredge each piece of chicken first the dry mix, then eggs, then dry mix again. Carefully place each piece of chicken in the frying pan with the ghee and fry until golden brown, or about 3 minutes each side. Remove the chicken from the pan, and set them aside.
- Pour your sauce into the frying pan and scrape “grubbins” (hub’s word for cooked on yummies on the pan) and mix the grubbins in with the sauce. Heat the sauce to a simmer, then add the chicken back into the pan on top of the sauce. Simmer for another 5 minutes, then cover and cook in your preheated oven for 10 minutes.
- After 10 minutes remove the cover. If you want to add mozzarella slices of cheese this is the time to do it. Place one on each piece of chicken.
- Cook uncovered for another 10 minutes.
- For the Spaghetti Squash
- Pierce holes in the squash, and bake for 90 minutes at 350°F (175°C). (We usually do this step first before we start making chicken parm).
- Let squash cool at least 30 minutes (or while you’re making the chicken parm), then cut it open removing seeds (which I give to our chickens!).
- Scrape the rest of the yummies into a greased frying pan.
- Add ½ teaspoon oregano, garlic powder and salt and pepper to taste.
- Stir and cook over a medium heat for 5 minutes.
- Serve with your Chicken Parmesan, and enjoy!!