My husband loves Chicken Parm.... I mean who can say no to fried chicken breast, topped with sauce, oodles of cheese and a plate full of pasta! So I was out to make it a little " better for you" and this is what we came up with.
1. Preheat oven to 350
2. Slice your spaghetti squash in half lengthwise and remove seeds. Drizzle cut side with olive oil & season with salt & pepper. Roast cut side down for 45-1 hour. Start this step about 30 minutes prior to starting step 3.
3. Season the chicken with salt & pepper. Make an assembly line with the chicken, egg white, and almond flour.
4. Heat some olive oil in a large pan over med-high heat ( I swirl the pan 3 times). Dip each breast in the egg and then flour and add to the hot pan.
5. Brown each side for about 2-3 mins per side and place in a 13*9 baking pan.
6. Top each piece with some of the chopped tomatoes & sprinkle with cheese. Bake at 350 for about 20 minutes or until cheese is melted & chicken is cooked through.
7. Scrape the spaghetti squash from the skin. I usually hold it with an oven mitt, as it is pretty hot to hold coming out of the oven.
8. Place a serving of the squash on each plate and top with a piece of the chicken. We paired ours with broccoli too.
Ingredients
1lb Chicken Breast pounded to 1/4 inch thick
1 egg white (beaten with 2 tbsp water)
3/4 c almond flour
1 can organic chopped tomatoes (mine were seasoned with basil)
1/2 c mozzarella cheese
1 spaghetti squash
1. Preheat oven to 350
2. Slice your spaghetti squash in half lengthwise and remove seeds. Drizzle cut side with olive oil & season with salt & pepper. Roast cut side down for 45-1 hour. Start this step about 30 minutes prior to starting step 3.
3. Season the chicken with salt & pepper. Make an assembly line with the chicken, egg white, and almond flour.
4. Heat some olive oil in a large pan over med-high heat ( I swirl the pan 3 times). Dip each breast in the egg and then flour and add to the hot pan.
5. Brown each side for about 2-3 mins per side and place in a 13*9 baking pan.
6. Top each piece with some of the chopped tomatoes & sprinkle with cheese. Bake at 350 for about 20 minutes or until cheese is melted & chicken is cooked through.
7. Scrape the spaghetti squash from the skin. I usually hold it with an oven mitt, as it is pretty hot to hold coming out of the oven.
8. Place a serving of the squash on each plate and top with a piece of the chicken. We paired ours with broccoli too.
Enjoy!
xoxo
Genevieve
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