Cheeseless Chicken Parm (Paleo,Whole 30,Dairy free)


  • 2 tablespoons olive oil
  • 25 oz. jar marinara sauce

  • ½ teaspoon salt
  • 4 chicken breasts
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 tablespoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon pepper
  • 2 eggs
    Cheeseless Chicken Parm (Paleo,Whole 30,Dairy free)


  1. Preheat oven to 350 degrees. If chicken breasts are large, place them in a large ziplock bag and pound them until they have even thickness. Then place them on a plate and sprinkle them with a little salt and pepper. In a large shallow bowl or large plate, combine almond flour, coconut flour, garlic powder, basil, oregano, ½ teaspoon salt & ¼ teaspoon pepper. On another large plate, crack 2 eggs and stir them well. Place a large skillet over high heat and add olive oil to the pan. Bread the chicken breasts by dipping each in the egg mixture and toss to coat, then into the almond flour blend, tossing to coat and shaking off any excess. Once all the chicken is coated, add them to the hot oil and cook for 2 minutes on each side, just until slightly browned.
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