Chicken Parmigiana

With the start of fall fast approaching, the season's coziness needn't only be relegated to the typical warm drinks of apple cider and pumpkin spice lattes. On those nights when you want something easy and something that'll hit that comfort food craving, this Chicken Parmigiana is your best bet!

Ever since I was little, family meals shared over Chicken Parmigiana, a fresh salad, and bread dipped in olive oil have induced warm, fuzzy feelings in me. Maybe it's just because these foods are simply delicious-tasting, but I choose to believe that it's the combination of these mouthwatering foods, in tandem with my loved ones, that made the experience so dear to me. And yes, though I might not be dipping any bread in olive oil these days, I was not about to lead a life where my beloved Chicken Parmigiana didn't exist.

As always, with a few tweaks here and there, one of my favorite meals (and likely soon-to-be one of yours, too) was easily made nutritious and just as delicious as the recipe of my treasured memories. Whether the Chicken Parmigiana you're used to eating has you recalling meals shared in the Christmas-like ambiance of Buca di Beppo or a similar setting, this recipe's sure to taste and leave you feeling better than its counterparts!

Speaking of minor tweaks, while you'd usually see Chicken Parmesan upon a bed of pasta, we paired ours with thinly sliced zucchini, an equally delicious pairing!

Made with whole, fresh ingredients, you foodies are sure to love; if you're still debating whether or not to try this recipe, your pantry (and likely your tastebuds, too) are sure to be in favor! As usual, be sure to use fresh herbs when trying out the recipe for yourself, as doing so will maximize your enjoyment of it. Enough said - foodies, let's get cooking!

Here's to health,

Sofia Vivas

Contributor & Founder of The Wooden Spoon Healthy Eating Blog

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Chicken Parmigiana

Yield: ~2 Servings

Prep Time: ~25 Minutes Inactive Time: ~35 Hours Total Time: ~1 Hour

Marinara Ingredients

1. 9 Fresh Roma Tomatoes

2. 1/4th Cup Extra Virgin Olive Oil

3. 1 tbsp Red Wine Vinegar

4. 1/2 tsp Red Pepper Flakes

5. 1 tsp Onion Minced

5. 1 Garlic Clove Minced

6. 1 tsp Fresh Basil

7. 1 tsp Fresh Oregano

8. 1 tsp Fresh Parsley

9. Salt & Pepper to taste

Chicken Parmigiana

1. 2 Medium Boneless, Skinless Chicken Breasts

2. 1 Egg

3. 2 tbsp Heavy Whipping Cream

4. 1 Cup Grated Parmesan Cheese

5. 1 Cup Almond Flour

5. 1 Garlic Clove Minced

6. 1/2 tsp Onion Minced

7. 1/2 tsp Red Pepper Flakes

8. 1/2 tsp Fresh Oregano Chopped

9. 1/2 tsp Salt

10. 1 Cup Marinara Sauce

11. 2 oz.Shredded Mozzeralla Cheese

Zucchini

1. 2 Medium Zucchini

2. 1 Garlic Clove Minced

3. 5 tbsp Olive Oil

Guide

Marinara Sauce Guide:

1. Wash and quarter the tomatoes.

2. In a Dutch oven or heavy-bottom saucepan over medium-high heat, add the tomatoes and olive oil, and cook until soft. Stir and mash occasionally.

3. Crush the tomatoes and pass them through a sieve back into your Dutch oven. Add the red wine vinegar, red pepper, onion, garlic, basil, and oregano, and cook over medium heat for 10 minutes or until slightly thickened. Add in the parsley and season to taste.

4. Reserve until later.

Chicken Parmigiana Guide:

1. Preheat oven to 400°F. Line a baking pan with parchment paper.

2. Whisk the egg and heavy whipping cream together in a large bowl.

3. Mix the parmesan cheese, almond flour, garlic, onion, red pepper flakes, oregano, and salt in a separate bowl.

4. One by one, dip each chicken breast in the egg mixture, covering both sides with it, then transfer it to the parmesan and herb blend.

5. Be sure to cover both sides of each breast in the parmesan and herb blend.

6. Transfer each now-coated breast onto the baking pan.

7. Bake for 20 minutes, then remove from the oven.

8. Spread about 3 Tbsp of marinara on each breast in addition to some of the mozzarella cheese on top (add liberally!).

9. Bake for another 10-15 minutes.

10. Serve on a bed of zucchini.

Zucchini Guide:

1. In a large frying pan over medium-low heat add the olive oil and warm.

2. Thinly cut the zucchini length-wise into long strips.

3. Add in the garlic and lay the zucchini flat. Cook until slightly brown.

Recipe By: Sofia Vivas Thewoodenspoonchefs.com

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