Oven Baked Chicken Parmesan

by

This easy oven baked Chicken Parmesan is the real deal! No pots or pans to clean, ready in just over 30 minutes, and full of flavor and cheesy goodness. Chicken Parmesan is an American classic created by Italian immigrants along the east coast in the mid 1940’s. From there its popularity grew, and you can now see this dish at almost every Italian American restaurant. This SCD version makes a few replacements, but keeps the spirit of the dish intact. Juicy chicken is encased in crispy golden-brown parmesan and almond flour and baked to perfection. Topped with savory tomato sauce under a layer of melted ooey gooey bubbly cheese. The oregano and garlic add an earthy aromatic balance that ties the whole dish together. Now what could be better than that? If you can’t find provolone sold in a block, you can always get it sliced from your deli, and just chop it up into little pieces so it will melt easily. You can also make your own tomato sauce so that it is SCD compliant or you can purchase an SCD approved brand like Rao’s. Buon appetito friends!

                                                         

Oven Baked Chicken Parmesan

Serves 4
Prep: 10 min
Cooking: 30 min
Total: 40 min  
Beginner

Ingredients:

2 chicken breasts, medium, sliced horizontally 

½ tsp. salt

¼ tsp. black pepper  

1 egg, beaten

2 Tbsp. almond milk, no additives or thickeners 

1 cup almond flour 

1 cup parmesan, grated form block, divided ¾ cup and ¼ cup  

1 tsp. oregano 

2 cloves of garlic, finely minced 

1 cup tomato sauce, either homemade or an SCD approved brand

¾ cup provolone, grated from block 

2 Tbsp. parsley, chopped, for garnish

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 375°F. Line a sheet tray with foil and place a baking rack on top, set aside.
  3. Slice chicken breasts horizontally in half, season with salt and pepper and set aside.
  4. Next, we will set up our dredging stations. In a medium shallow dish add egg and almond milk, whisk to incorporate.
  5. In your second shallow dish add almond flour, parmesan, oregano, and garlic. Mix together to evenly distribute the ingredients.
  6. Working with one piece of chicken at a time, coat both sides with the egg mixture and then the almond flour mixture.
  7. Gently place each piece on the sheet tray rack. Place about a ½ inch apart.
  8. Repeat until all chicken has been coated.
  9. Bake for 15-20 minutes or until you have reached 155°F.
  10. While baking, combine your ¾ cup of provolone and ¼ cup of parmesan, set aside.
  11. Remove chicken from the oven.
  12. Add ¼ cup of tomato sauce to the top of each breast. Top with your provolone and parmesan mix.
  13. Turn your broiler on high. Place chicken back in the oven for 5-10 minutes or until the cheese has melted and the internal temperature reaches 165°F.
  14. Remember to keep a close eye on it so the cheese doesn’t burn.
  15. Remove from the oven, garnish with parsley, and serve immediately with Oven Roasted Garlic Butter Spaghetti Squash or your favorite side dish. Enjoy!

                      

Nutrition Facts: 
Calories- 501
Carbs- 10.5 g
Fat- 30 g
Protein- 42 g