Paleo – rrific Chicken Parmesan

Instructions

1. Chicken
2. Preheat oven to 375 F
3. Tenderize chicken between 2 pieces of plastic wrap using a blunt object.
4. Make sure they are all about the same size and thickness, you want about 3/4 inch pieces.
5. Mix the almond meal, hazelnut meal and seasonings together in a bag..
6. Dip each piece of chicken in the the dry batter bag (both sides) this is shake and bake style
7. Lay the battered chicken on the baking sheet and bake at 375 F for ~35 minutes. Add more time if they don’t look crispy.
8. Let them cool for at least 5 minutes before you plate. Don’t fret if the bottom part of the batter sticks to the foil. Do your best to scrape it up with the chicken.
9. If you want to avoid crispy batter stuck to the pan, you can bake them on a wire rack like I did on these chicken fingers.
10. Paleo Marinara
11. #1, prepping the tomatoes: (if you’re using canned, skip to #2)
12. Fill a large pot halfway up with water and bring to a light boil.
13. Prepare an ice bath by filling a large bowl ½ full with ice and some water.
14. Gently score an “X” on the bottom of each tomato.
15. Using a large slotted spoon, dip the tomatoes into the boiling water.
16. Boil for about 1 minute then quickly remove and place in the ice bath.
17. Let them cool completely.
18. Dry then peel (skin should come off easily).
19. cook onion in a little olive oil until translucent
20. Place tomato in a food processor along with cooked onion and seasonings.
21. Add Back into clean sauce pan and add wine, remaining seasonings and cook on low for 30 minutes
22. Serve over Dr. Brown Bow-Tie Pasta.