Print this recipe

5.00 / 5.0 based on 1 reviews

Loading...

Confirm Rating? Yes / No

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.