Chicken Parmigiana

I love chicken parmigiana.  I love making it and I love eating it.  It's my Italian food fix.  I found a wonderful recipe using almond flour as the 'breading'.  It's from Erica Kerwien's Comfy Belly blog.  I have both of her wonderful cookbooks, but this recipe is not in either one.  I believe I will be making this this evening.  I wish I could take credit for this but I believe in giving credit where credit is due!

Chicken Parmigiana

Ingredients

• 1 cup of almond flour
• 1 egg
• 1 tablespoon of Dijon mustard
• 1/4 teaspoon of sea salt
• 1/2 teaspoon of dried dill
• 1/2 teaspoon of dried oregano
• 1 pound of chicken breasts, sliced thinly
• 1 cup of tomato sauce
• slices of cheese (Havarti, Parmesan, provolone, or some combination; mozzarella can be used if you’re not following SCD)
• 3 to 5 tablespoons of olive oil (or possibly more)

Preparation

1. Combine the chicken fillets, egg, and mustard in a bowl and blend well.
2. In another bowl or plate, combine almond flour, seasonings, salt, and blend well.
3. In a large frying pan, heat the olive oil on a medium setting.
4. Dip each chicken fillet in the flour mixture, then place in the frying pan.
5. Fry chicken fillets on both sides (about 5 minutes on each side).
6. Preheat an oven to 375 degrees F.
7. Place chicken fillets in a baking dish and place tomato sauce over the chicken.
8. Layer the slices of cheese, in pieces, over the chicken.
9. Bake for about 15 minutes, or until the cheese starts to bubble