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2 Servings
Shared By Mel
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Chicken Parmigiana

Ingredients

  • 2 chicken breasts (vegetarian: use 2 large eggplants, sliced)
  • 1⁄2 cup breadcrumbs
  • 1 egg (vegan: omit)
  • 1⁄2 teaspoon parsley
  • 1⁄2 teaspoon oregano
  • sea salt and pepper
  • 1⁄4 cup coconut oil
  • 1⁄2 cup tomato sauce
  • 1⁄4 cup shredded goat cheese (vegan: use 2 tablespoons nutritional yeast)
  • Zucchini Noodles:
  • 1 teaspoon coconut oil
  • 1 zucchini, spiralized
  • pinch red pepper flakes
  • sea salt and ground black pepper
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Directions

  1. Heat the oven to 350 degrees.
  2. Place the breadcrumbs in a bowl. In a separate bowl, place the egg, parsley, oregano and a pinch of salt and pepper.
  3. Beat to combine.
  4. Take the chicken and dip it in the egg mix and then in the breadcrumbs.
  5. Coat evenly. Set aside.
  6. In a skillet, heat the coconut oil until hot.
  7. Cook the chicken in the oil for 2-3 minutes per side or until golden brown.
  8. Transfer to a baking sheet.
  9. Top with 2-3 tablespoons of tomato sauce and the cheese.
  10. Place the chicken in the oven to bake for 15 minutes.
  11. To make the noodles, heat the oil in a saute pan over medium heat.
  12. Add the zucchini, red pepper flakes, salt, and pepper.
  13. Cook for 3-4 minutes or until tender.
  14. To serve, place 1 chicken breast on your plate along with half of the zucchini noodles.
  15. Enjoy!
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