Pound four chicken breasts, coat them with egg and prepared-almond flour, then cook them in ghee. Melt the measured qualifying hard cheese on top and serve with zucchini noodles and the garlic-tomato sauce. The complete recipe makes four servings.
The three measured ghee amounts do different jobs: two tablespoons for chicken, one tablespoon for the sauce and two tablespoons for zucchini. Use the almond-flour coating and make this after qualifying hard cheese has been introduced.
Serves: 4
Prep time: 25 minutes
Cook time: 27 minutes
We made GAPS versions of the foods our family used to eat. A familiar chicken dinner can still have its coating, tomato sauce and melted cheese; the complete recipe needs the right ingredient forms. Here, the three measured ghee amounts stay with their separate cooking steps, and qualifying hard cheese comes after its dairy introduction.
Ingredients
Zucchini Noodles
- 2 pounds zucchini, cut into noodles with a vegetable slicer
- ½ teaspoon sea salt
- 2 tablespoons ghee for the skillet
Almond-Crusted Chicken
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- Sea salt to season
- 1 cup fine almond flour ground and measured after whole almonds are fermented and thoroughly dried
- 2 large eggs, beaten
- 2 tablespoons ghee for pan-cooking
- ½ cup grated raw or properly cultured additive-free Pecorino Romano or Parmesan-style hard cheese
Garlic-Tomato Sauce
- 1 tablespoon ghee
- 2 garlic cloves, minced
- 24 ounces pure crushed tomatoes packed in glass, with no non-GAPS additives
- ½ teaspoon sea salt
- ½ teaspoon pure additive-free Italian herb blend made only from GAPS-permitted herbs
Method
- Toss the zucchini noodles with the 1/2 teaspoon salt in a colander. Leave for 20 minutes, then wrap in a clean linen towel and press gently to remove moisture.
- Heat the broiler on high. Season the pounded chicken with sea salt. Put the prepared almond flour and beaten eggs in separate shallow dishes.
- Heat a large stainless steel or cast iron skillet over medium heat for about 2 minutes. Add the chicken’s 2 tablespoons ghee. Dip one breast in egg, coat it with the almond flour, and place it in the skillet. Repeat with the remaining breasts without crowding the pan.
- Cook the first side without moving it for about 4 minutes, until the crust is golden. Turn and cook the second side for about 4 to 5 minutes. Check the thickest center with a food thermometer; continue cooking until it reaches 165°F (74°C). Set the chicken on a stainless rack over a baking sheet.
- Divide the measured 1/2 cup cheese over the four breasts. Broil just until the cheese melts. Watch closely; the cheese needs to soften, not form a burnt crust.
- While the chicken cooks, heat the sauce’s separate 1 tablespoon ghee in a saucepan over medium heat. Add the garlic. When it starts to sizzle, add the tomatoes, 1/2 teaspoon salt and 1/2 teaspoon herbs. Simmer on low for 10 minutes, stirring when the bottom needs it.
- Wipe the chicken skillet. Add the zucchini’s separately measured 2 tablespoons ghee over medium heat. Toss the drained noodles with tongs until hot, about 2 minutes.
- Divide the zucchini noodles among four plates. Spoon on the garlic-tomato sauce and place one cheese-topped chicken breast over each portion.
Full GAPS Ingredient Forms
The current Full GAPS list includes chicken, zucchini, eggs, almonds, ghee, garlic, pure tomato products, and qualifying cheeses. Ferment the whole almonds, dry them thoroughly, then grind and measure one cup of finished dry flour. Use a glass-packed tomato product whose complete ingredients fit this route, and a pure herb blend without sugar, starch, or unlisted additives.
For Full GAPS, use raw or properly cultured additive-free hard cheese at the source’s ½-cup position once cheese has been introduced. Fresh mozzarella and the separate arrowroot-tapioca coating are not used here. The three ghee amounts each belong to a different cooking step: two tablespoons chicken, one tablespoon sauce, and two tablespoons zucchini.
FAQ
Why is ghee listed three times?
The source has separate fat amounts for pan-cooking chicken, making sauce, and heating zucchini. This version keeps those as 2 tablespoons, 1 tablespoon, and 2 tablespoons ghee rather than combining them.
Can I use ordinary packaged almond flour?
For this Full GAPS version, grind almonds after they have been properly prepared and fully dried, then measure one cup flour for the coating.
How long should the zucchini sit with salt?
The source gives 20 minutes. Press the noodles dry afterward, then heat them in the skillet for about 2 minutes.
When does the cheese go on the chicken?
After pan-cooking, divide the total ½ cup across the four pieces and broil only until it melts.
Storage and Serving
Serve the cooked chicken with its measured tomato sauce and zucchini noodles after the cheese melts. Drain and press the zucchini as directed before its short pan cook so extra liquid does not collect under the chicken.
Related Recipes
Prepare the homemade ghee separately before measuring the chicken, sauce and zucchini portions.
Recommended Equipment
Use a wooden cutting board, stainless-steel knife, bowls for the egg and almond coating, a stainless-steel or enameled skillet, a broiler-suitable dish, a strainer for the zucchini and measuring spoons for the separate ghee amounts.
Next Steps
The Dinner Cookbook is coming soon, with more Full GAPS mains for your family meal rotation.
Ingredients
Method
- Toss the zucchini noodles with the 1/2 teaspoon salt in a colander. Leave for 20 minutes, then wrap in a clean linen towel and press gently to remove moisture.
- Heat the broiler on high. Season the pounded chicken with sea salt. Put the prepared almond flour and beaten eggs in separate shallow dishes.
- Heat a large stainless steel or cast iron skillet over medium heat for about 2 minutes. Add the chicken’s 2 tablespoons ghee. Dip one breast in egg, coat it with the almond flour, and place it in the skillet. Repeat with the remaining breasts without crowding the pan.
- Cook the first side without moving it for about 4 minutes, until the crust is golden. Turn and cook the second side for about 4 to 5 minutes. Check the thickest center with a food thermometer; continue cooking until it reaches 165°F (74°C). Set the chicken on a stainless rack over a baking sheet.
- Divide the measured 1/2 cup cheese over the four breasts. Broil just until the cheese melts. Watch closely; the cheese needs to soften, not form a burnt crust.
- While the chicken cooks, heat the sauce’s separate 1 tablespoon ghee in a saucepan over medium heat. Add the garlic. When it starts to sizzle, add the tomatoes, 1/2 teaspoon salt and 1/2 teaspoon herbs. Simmer on low for 10 minutes, stirring when the bottom needs it.
- Wipe the chicken skillet. Add the zucchini’s separately measured 2 tablespoons ghee over medium heat. Toss the drained noodles with tongs until hot, about 2 minutes.
- Divide the zucchini noodles among four plates. Spoon on the garlic-tomato sauce and place one cheese-topped chicken breast over each portion.
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