This isn’t a “normal” recipe for me. It is by no means healthy or Paleo, but I had to share it because it was so damn good. My boyfriend’s favorite meal is chicken parm, so this past week I conjured up my Italian genes and made this classic with a twist. Since I am gluten free, instead of pank bread crumbs, I used plantains, which I now think might be even better than panko! Definitely give this recipe a try for a great GF chicken parm!
Looking for an indulgent meal to impress? This Italian classic with a twist is a must!
Ingredients:
| 4 | thinly sliced chicken breasts | salt and pepper | 1 | cup plantain chips | 1/4 | cup arrowroot flour / or cornstarch | 1 | tsp Italian seasoning | 1 | garlic powder | 1 | egg | 1 | tbsp water | Avocado oil | 2 | cups marinara, I love Raos | 1 | cup shredded parmesan cheese | 1 | cup shredded firm mozzarella |
Preparation:
STEP 1.
Preheat oven to broil.
STEP 2.
Salt and pepper your chicken on both sides, set on a plate.
STEP 3.
In a food processor or blender, pulse plantain chips into a powder. You should have a few small pieces of plantains visible, but not too large. Mix in a bowl with the arrowroot powder, garlic, and Italian seasoning. In a separate bowl whisk your egg and 1 tbsp of water to make an egg wash. “Bread” your chicken by dipping the chicken in the egg wash and then coating on both sides in the plantain mixture.
STEP 4.
Heat a dutch oven / pan to medium high heat, add 1/4 inch of avocado oil all over. Once that is heated, but not smoking, add your chicken. Cook for 3-5 minutes until golden, flip with tongs and cook on the other side until golden. Remove and set on a wire rack.
STEP 5.
In a baking dish add your chicken. Top with marinara and then layers of cheese. Place under the broiler and broil for 5 minutes, or until you have brown spots all over. Remove from the oven and enjoy!
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