So I have been waiting so patiently to get this recipe to you! I perfected this Whole30 and Paleo Chicken Parmesan a week ago. However, every shoot I did just didn’t turn out well. Now you know, as I’m sure with many of you, we are our biggest critics. I just couldn’t post photos I was not proud of. So thank you for being patient with me. But you know I got you! This recipe is so delicious and so easy. You can have dinner on the table in no time.
Of course, Chicken Parmesan is never complete without the perfect sauce. The sauce for this recipe is simple and delicious. I simply combined jar marinara sauce with one-fourth of a cup of Harissa. That is how rich, and perfectly decadent Mina’s harissa is. This pepper sauce is packed with so much flavor, it adds depth and complexity to any dish.
The Harissa sauce is made with only 6 simple ingredients. But, don’t let that fool you. This sauce is rich and fierce yet very user-friendly. It truly has everything you need to complete a dish. From marinating to using it as a dip, harissa is a necessity in every kitchen. With just a few ingredients, harissa is changing the way we view “healthy cooking”. Never again will your Whole30, Paleo, Gluten-free, and Clean meals be boring. Add a little harissa to your veggies or meat and you just upgraded your dish from plain to exotic. I absolutely love that Mina developed this sauce for the everyday cook. It is not only easy to use but it is made with 6 simple and clean ingredients that everyone can feel good about.
WHERE TO BUY
Now, if you are new here, you may not have heard about Mina and her delicious sauces before. You may be wondering Charlotte, where can I get this harissa sauce? Well, I got you. You can shop Mina’s sauces on their website, at your local health food stores, or on Thrive Market. That’s right, your favorite place to get all your pantry needs now carries Mina’s delicious sauces. So stop by and get everything you need to make this dish.
WHOLE30 II PALEO
I enjoy serving my chicken parm with zucchini noodles or potato noodles. If you are not doing a Whole30, I would recommend enjoying your chicken parmesan with gluten-free or whole wheat pasta.Print
Chicken breasts coated with almond flour and seared to golden perfection. Then finished with a spicy rich marinara sauce.
2 organic free-range chicken breasts
cracked black pepper
1/2 cup coconut flour
2 eggs beaten with a 1/4 of a cup of coconut milk
2/4 cup almond flour
1/2 tsp. paprika
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. crushed red pepper flakes (optional)
1/2 tsp. garlic powder
1/4 tsp. herbs de Provence
1/2 cup grass fed ghee
2 tbsp. avocado or olive oil
8-10 cabbage leaves (thinly sliced)
1 garlic clove (finely minced)
1 24-ounce jar of marinara or arrabbiata sauce
1/4 cup Mina’s Spicy Harissa Sauce
CILANTRO “PARMESAN CHEESE”:
1/4 cup raw cashews
1/4 cup cilantro or parsley
salt and pepper
First, preheat your oven to 425˚F.
Then, butterfly each chicken breast by placing them on a clean surface, then place one palm on top of each breast and slice all the way through beginning at the thickest end of the breast (now you will have 4 pieces of chicken breast). Now, place each chicken breast between two pieces of cling wrap (or in a ziplock bag), and use the smooth side of a meat mallet or a rolling pin to pound the breasts to about 1/2 an inch thickness. Season each breast with a couple pinches of salt and pepper and set aside.
Now, mix the almond flour with paprika, chili powder, salt, pepper flakes, garlic powder, and herbs de Provence and set aside. Create an assembly line for coating the chicken as follows: coconut flour, egg mixture, and seasoned almond flour. Dip each chicken breast in the coconut flour, egg mixture then in the seasoned almond flour.
Heat half of the ghee in a skillet and pan fry two pieces of chicken for 5 minutes on both sides or until golden brown. Then, wipe the pan with a paper towel or clean cloth. Add the remaining ghee and pan fry the rest of the chicken. Wipe the pan again. Now, add avocado oil to the same pan and sauté cabbage and garlic for 5-7 minutes (at this point, you can transfer the cabbage to a different dish if you choose to). Stir marinara and harissa sauce in a bowl and pour half over cabbage. Gently nestle the chicken breasts in the sauce and pour the remaining marinara and harissa sauce over the chicken. Transfer the pan to the oven and bake for 10-15 minutes.
In the meantime, add raw cashews to a food processor and pulse until coarsely chopped. Now, add in cilantro and a couple pinches of salt and pepper. Continue to pulse until cilantro is coarsely chopped. Remove skillet from the oven and sprinkle with cashew and cilantro mixture. Serve immediately.
This post is sponsored by Casablanca Foods and Mina Brand. However, all words and beliefs are my own. And as always, I would never recommend a product or company to you I do not use or believe in myself. Thank you for your continued support of Confessions Of A Clean Foodie.