Growing up, pasta was always my favorite! I think if I had my choice I could eat pasta and cheesy Italian goodness for breakfast, lunch, and dinner. However, many restaurants serve chicken or eggplant parmesan deep-fried or breaded, on a mound of pasta.
Here is my version of this classic comfort food! Its grain-free and super easy to make for a quick dinner. Its light and will leave you satisfied but never stuffed! I promise you cannot taste even a hint of almond flour. I like to serve it on a bed of spaghetti squash with pesto. You could also serve it with roasted sweet potatoes if you can’t find spaghetti squash in season.
2 large chicken breasts (cut in half)
3/4 cup finely shredded parmesan cheese
2 tablespoons almond flour
1/4 cup fresh basil, chopped
5 cloves garlic, crushed
1/4 teaspoon cayenne pepper
dash of salt & pepper
Mix all ingredients in a large bowl and stir thoroughly. Cut chicken breasts in half so there are 4 pieces. Place chicken on a plate and lightly coat both sides with olive oil. Place the chicken in the mixing bowl and cover with the cheese mixture.
Transfer chicken to a baking dish and sprinkle any extra parmesan cheese mix on top.
Cook at 350 for 30 minutes. Adjust time if chicken breasts are small.
Top with crispy kale crumbles.
1 bunch green kale
salt & pepper
sprinkle of cayenne pepper
Preheat the oven to 275 degrees.
Wash and dry kale. Cut the vein out of the middle of the kale leaf. Cut into thin slices (less than 1/2 inch). Place in a mixing bowl and sprinkle with olive oil and spices. Toss with your hands or a spatula.
Spread evenly on 2 cookie sheets. Make sure the kale slices are spread out and not on top of each other. This will make sure they get crispy and not soggy.
Cook for 20-22 minutes.