Paleo Chicken (Non) Parmesano

What a great conditioning week we've had at CrossFit! And I'm sorry for the lack of posts (which is directly related to the awesome week at CrossFit)! It's not that I haven't been cooking Paleo Meals... (I have a couple good ones in reserve)... it's just that I have been exhausted. When I finish dinner and weigh my next evening task: 1. Blog or 2. go to bed.

Bed has been the winning option all week! :-)

Hope you all have had a restful yet productive week, and I hope you enjoy one of our all-time favorite Paleo dinners... chicken parmesano!

Buon Appetito.

Recipe:

4 skinless, boneless, chicken breasts, pounded thin (about 1/4-1/12 inch)

1 C almond meal

1 T Italian seasoning

1 T garlic powder

pinch sea salt

1 tsp. black pepper

2 eggs

2 T olive oil

Sauce:

2 cans diced tomatoes

2 cans tomato paste

12 oz red wine

1/4 C water

1 yellow onion, diced

4 cloves garlic, minced

a generous 2+ T fresh chopped rosemary

1 T Italian seasoning

1/2 tsp. fresh ground black pepper

pinch sea salt

I like to make the sauce early in the day and let it simmer. As it thickens, I add a bit more water if needed. Preheat oven to 350 degrees. Trim and pound chicken breast to desired thickness (I prefer these on the thinner side). Whisk eggs together in a shallow bowl. Combine almond meal, Italian seasoning, pepper and salt in another shallow bowl (mix well). Heat olive oil in a large skillet (you may have to brown the chicken in batches). Dredge chicken in egg and lightly coat with almond meal seasoning. Immediately brown in olive oil. Cook for about 4-5 minutes on each side. Remove to baking dish. Repeat with all chicken pieces. Pour sauce (about a ladle full per chicken piece). Bake, uncovered for 10 minutes. I had leftover sauce (which I put in a freezer-safe bag for another meal). :-)

Hope you enjoy!