CHICKEN PARMA-PALEO This is dairy free option......................... when i first gave up dairy, especially cheese, i became depressed. when i tried vegan cheese substitutes, i became downright homicidal. now that some time has passed, and i am slightly more level-headed, despite my dairy divorce, i am having fun learning how to live without and still find ways to love my “udderly” cheese free concoctions! ingredients: for cashew cream: 1/2 cup cashews (soaked and drained preferably) 1/4 cup water 1 tablespoon coconut oil melted chives to taste parsley to taste dill to taste 1/2 teaspoon fresh garlic 1/2 teaspoon salt juice from 1/2 lemon for chicken: 1 pound chicken breast (pounded thin if desired) 1/4 cup arrowroot flour 1/4 cup cashew or almond meal/flour 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1 egg olive oil for frying 1 jar organic marinara (or make your own) to make the cashew cream, add (soaked/drained) cashews with fresh water and blend until creamy add additional ingredients and mix well refrigerate until ‘set’ to make the chicken, heat olive oil on medium/high in a skillet and preheat oven to 425 pound chicken into thinner breasts if desired on one plate whisk single egg and on another plate blend flours and seasonings dip chicken breasts into egg wash, then dredge on both sides in flour and place in skillet when oil is thoroughly heated fry for about 5 minutes on each side or until chicken is cooked through once cooked, place chicken into casserole dish and cover in marinara. you can put as little or as much as you like, depending on how saucy you are! spoon cashew cream onto the top of marinara covered chicken bake for 12-15 minutes or until cashew cream starts to crisp up and brown serve on a bed of zucchini noodles or with a side of broccoli note: the cashew cream consistency once baked is similar to a ricotta cheese with a slightly crisped outside.
Posted on: Wed, 10 Dec 2014 18:23:43 +0000
Trending Topics
Recently Viewed Topics
© 2015