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–+ servings
Four plates of almond-crusted chicken Parmesan with tomato sauce, melted hard cheese and zucchini noodles
Ebonie Garnica

Chicken Parmesan with Zucchini Noodles for Full GAPS

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Prep Time 25 minutes
Cook Time 27 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method

Ingredients
  

Zucchini noodles
  • 2 pounds zucchini cut into noodles
  • 1/2 teaspoon natural sea salt for zucchini
  • 2 tablespoons homemade ghee for zucchini skillet
Almond-crusted chicken
  • 4 boneless skinless chicken breasts pounded to an even thickness
  • natural sea salt for seasoning chicken
  • 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 chicken
  • 1/2 cup grated qualifying hard Pecorino Romano or Parmesan-style cheese additive-free, properly cultured
Garlic-tomato sauce
  • 1 tablespoon ghee for sauce
  • 2 garlic cloves minced
  • 24 ounces pure crushed tomatoes packed in glass, no added sugar or starch
  • 1/2 teaspoon natural sea salt for sauce
  • 1/2 teaspoon pure dried Italian herb blend additive-free

Method
 

  1. 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.
  2. Heat the broiler on high. Season the pounded chicken with sea salt. Put the prepared almond flour and beaten eggs in separate shallow dishes.
    Four pounded chicken breasts beside fine fermented almond flour and beaten eggs for dredging on a warm wood surface
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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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