Dairy Free Chicken “Parm”
Jump to RecipeComfort Food
“Hi, my name is Stephanie, and I am an emotional eater.” Readers reply, “Hi, Stephanie!” If you’re anything like me, you’ve been down this road before. Sometimes, as a frequent flyer with mile points built up. Fortunately, comfort food doesn’t always have to mean uncomfortable food.
By uncomfortable food, I mean food that tastes good going down, but wreaks havoc on your body later. Inflammation, digestion troubles, weight gain, and acne are just a few ways that bad food can impact your body. The effects can be felt immediately or be delayed to the days and weeks to come.
Live, Laugh, Love…And Eat
There is something about Italian food that soothes my soul. It’s filling, versatile, and brings back memories of my childhood. My dad would often stop and grab an Italian feast from a local restaurant on his way home from work. Spaghetti, tortellini, iceberg salad, homemade dressing, and a huge loaf of garlic bread.
I remember my excitement when my dad would walk in the door and the scent of garlic, oregano, and basil would hit my nose. The mountain of white buckets would be piled onto our dining room table and the plates would all be set. I could hardly wait to dig it!
This adaptation of Chicken “Parm” fills my soul the same way, but without all of the consequences of grainy pasta and sugar filled sauces. I chose to recreate the meal of my childhood by making homemade garlic bread and Italian salad to go along with it.
As I placed each dish onto my dining room table, I found myself as giddy as my six year old self. I watched my husband and children swarm the set plates, consumed with thoughts of digging in. It brought a smile to my face and warmth to my heart. That, my friends, is what my food is all about!
What’s your favorite Italian side dish? Comment below or message me at messymasterpieceblog@gmail.com.
Dairy Free Chicken “Parm”
Course: MainCuisine: ItalianDifficulty: Medium6
servings15
minutes40
minutesIngredients
- Chicken Breasts
2-2.5lbs boneless skinless chicken breasts, butterflied
2 cups almond flour
2 tbsp arrowroot starch
2 tsp salt
2 tsp pepper
2 tsp Italian seasoning
1 tsp garlic powder
2 eggs
Frying oil
- Sauce
1 jar Ragu Simply
1-2 cloves garlic, minced
1-2 cups of spinach or kale
Directions
- In a shallow dish or plate, mix almond flour, arrowroot, salt, pepper, Italian seasoning, and garlic powder. Set aside.
- In a small bowl, beat eggs.
- Preheat 1/4 in of oil in a large frying pan.
- Dip the thin, butterflied chicken breasts into the egg mixture and then coat with the almond flour mix.
- Put the breaded chicken breasts into the preheated frying oil and fry until golden brown. Flip and cook the other side until golden brown. When the chicken is heated through, remove and let dry on a paper towel lined plate.
- In another skillet, bring the Ragu, garlic, and spinach to a boil. Reduce heat and simmer 10mins.
- Serve chicken topped with sauce and dairy free cheese. If you prefer, serve the sauce on the side instead.
Step by Step Visual Guide
Step 1
In a shallow dish or plate, mix almond flour, arrowroot, salt, pepper, Italian seasoning, and garlic powder. Set aside.
Step 2
In a small bowl, beat eggs.
Step 3
Preheat 1/4 in of oil in a large frying pan.
Step 4
Dip the thin, butterflied chicken breasts into the egg mixture and then coat with the almond flour mix. Make sure your chicken is thin enough to cook through without burning the breading.
Step 5
Put the breaded chicken breasts into the preheated frying oil and fry until golden brown. Flip and cook the other side until golden brown. When the chicken is heated through, remove and let dry on a paper towel lined plate.
Step 6
In another skillet, bring the Ragu, garlic, and spinach to a boil. I like to sneak greens into my families food as often as possible. Sauces are a great way to do that. Reduce heat and simmer 10mins.
Step 7
Serve chicken topped with sauce and dairy free cheese. If you prefer, serve the sauce on the side instead.
