Being Italian, I grew up with breaded meats and chicken. So, when I found out I can’t have gluten or brewer’s yeast, I was bummed. Chicken Parmigiana was my favorite dish growing up. I loved the slightly crisp breading, and the salty bite of the cheese. Lucky for me, and you, we now have hundreds of alternatives to recreate our favorites, without sacrificing flavor and the entire experience of eating our favorite dish. I make this one about every other week, however, Rick just reminded me I haven’t made it in a while. Guess I’ll be making it next week! (This is his favorite now too!)

Ingredients: (4 servings)

Olive Oil (Enough to grease your pans)

4-5 Boneless Skinless Chicken Breasts

2/3 cup Fine Cornmeal or Gluten Free All Purpose Flour

2 eggs

1 cup aged Parmesan Cheese (The longer aged the better for those with dairy sensitivities/allergies)

1 cup Almond Flour/Meal (I have also used Chickpea Flour-delicious)

1 TBSP Italian Seasoning (or any seasoning you love to pair with chicken)

Salt to taste

The How To:

Preheat Oven to 425’

Line a baking sheet with aluminum foil and coat with olive oil.

Create the dredging station: Bowl 1- Fill with cornmeal/G.F. All Purpose Flour

Bowl 2-Whisk eggs in bowl

Bowl 3-Mix Cheese, Almond Flour, Italian Seasoning, and 1/4 tsp salt

Salt and Pepper chicken on both sides.

Dredge Chicken in order Bowl 1, Bowl 2, Bowl 3.

Place Chicken on baking sheet when prepped.

Bake until crispy about 20-25 minutes.

Enjoy the crunchy and salty bite of this amazing chicken with a huge salad (perhaps my Mediterranean Quinoa Salad ), steamed veggies, or rice and broccoli. Best part is the left over make great additions to a chopped salad or a rice bowl for lunch the next day!