This recipe is not my typical recipe, it is definitely not healthy. Recently my boyfriend requested I make chicken parm, it is his favorite, so I conjured up my Italian genes and made this classic with a twist! Since I am gluten free, I used plantain chips instead of panko, and it was so good I decided to share it!
Try out this delicious chicken parm when you are wanting to indulge or impress!
Ingredients:
| 4 | thinly sliced chicken breasts | salt and pepper | 1 | cup plantain chips | 1 | tsp ginger, minced | 1/4 | cup arrowroot flour | 1 | tsp Italian seasoning | 1 | tsp garlic powder | 1 | egg | 1 | tbsp water | Avocado oil | 2 | cups marinara, I use Raos | 1 | cup shredded parmesan cheese | 1 | cup shredded firm mozzarella |
Preparation:
STEP 1.
Preheat broiler. Salt and pepper chicken and set to the side.
STEP 2.
Pulse plantain chips in a food processor or blender until a powder / small chunks form. Mix with arrowroot, Italian seasoning, and garlic powder. In another small bowl whisk an egg with 1 tbsp water for the egg wash. Dip your chicken in the egg wash and then into plantain mixture, coating on both sides.
STEP 3.
In a dutch oven or large pan, heat to medium high heat, add 1/4 inch of avocado oil all over. Once heated, add chicken, oil should come up half way up the chicken. Fry for 3-5 minutes until golden brown, then flip over. Once both sides are golden, transfer the chicken to a cookie rack.
STEP 4.
Place chicken in a baking dish and pour marinara all over, then cheese. Place under the broiler until golden brown, around 5 minutes. Remove and cool for 10 minutes before eating.
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