21
Apr

Chicken Parmesan with Spaghetti Squash

 

img_66591

 

I have always loved a good chicken parmesan. I’m Italian and love the food of the culture in all it’s grainy glory.  While I’ve had a gradual decent from the traditional white pasta (went to brown rice pasta first for the few years before I went SCD), I still miss it.  My husband used to love my chicken parmesan and I decided that instead of wishing for it, I would sub almond flour for the breading and spaghetti squash for the noodles.

I’m not going to lie, it’s not quite the same, but it does the trick when you’re craving Italian. It is an easy and fantastic comfort meal for a blustery day or when you’ve had a tough week and want to indulge. The traditional recipe uses Mozzarella baked on top, however, it is not an SCD legal cheese. So, in addition to the Parmesan, I use a mixture of Fontina and Provolone which melts just as well.

 

SHARE THIS POST
FacebookTwitterPinterestRedditGoogle+DiggbufferEmail

Chicken Parmesan with Spaghetti Squash

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4

Ingredients:

  • 2 Boneless, skinless chicken breasts (butterflied and pounded to make 4 thin cutlets)
  • 2 eggs
  • 1 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried Italian herbs (or a mixture of thyme, rosemary, and parsley)
  • 4 tablespoons olive oil
  • 2 cups SCD marinara (or store bought sauce of your choice)
  • 6 ounces prosciutto (optional)
  • 1/2 cup grated Fontina cheese
  • 4 slices Provolone cheese
  • 1 small Spaghetti Squash, about 3 pounds (Cooked and shred into “spaghetti” strands)
  • 2 tablespoons grassfed butter
  • 1 tablespoon garlic salt

Instructions:

  1. Beat the eggs in a shallow bowl.
  2. In another shallow bowl, mix the flour with the Parmesan cheese and spices.
  3. Dip each chicken piece in the eggs, fully coating it, and then toss in the flour mixture until covered.
  4. In a pan over medium high heat, heat the olive oil then pan fry each chicken piece until browned on each side (about 2-3 minutes per side).
  5. Pour 1 cup of the sauce in the bottom of a baking dish, and place chicken on top in a single layer.
  6. Cover the chicken with the remaining sauce and prosciutto, then sprinkle the Fontina and finish with the Provolone.
  7. Bake at 350 degrees for 20 minutes.
  8. Change your oven setting to Broil and continue cooking for 3-5 minutes until the cheese is starting to brown and bubble.
  9. Toss the cooked Spaghetti Squash with the butter and garlic salt, and serve with the chicken.
Google+
  • Kari Bitz

    I just made this last night 12-19-11 and it was FABULOUS!! My husband is not a big fan of chicken but likes to follow my SCD diet as much as he can to be a support. He said that this was the best chicken he has ever had. Thank you so much for all your posts.

    • http://tummytranquility.wordpress.com Against All Grain

      Thanks Kari! It’s always nice when our husbands support us and can enjoy the food too!

  • Stacey

    Made this last night, cannot believe how delicious it is! Such a wonderful blend on flavors! we are a family of 6 ( 4 extremely picky kids, who always seem to be complaining that the grain free meals I make don’t taste as good as “traditional foods”) and everyone LOVED it! They were fighting over the 2 leftover pieces this morning for breakfast, Thank You for posting this, I now have a meal to add to our weekly rotation that everyone will look forward to :)

  • Candice

    Just finished eating this wonderful meal! I can’t tell you how much my family and I enjoyed this. It was deliciously mouthwatering! My 3 year old daughter ate one bite and said “Mmm Mama, I love this pizza in my mouth?” LOL! She thought it was as good as pizza, which she loves (paleo style or not). That in itself was the only complement I needed to know that this recipe is a keeper! Thank you!

  • claire

    Insted of almond flour im going to use ground chia seeds! Im so excited to try this one out! Ive never been disapointed with any of your recipes yet!

  • Mary Gregory

    This was a hit, the whole family loved this one! We left out the prosciutto and used zucchini noodles in lieu of spaghetti squash. Followed the zucchini noodles recipe (on this website), then added them under the chicken parm before baking!