but I'm sure the " Peace" rose above and the whole garden is probably a lot happier with it than I am. My daughter and grandkids have left to head south for their home. Yesterday I missed our local Baha'is Ayyami-i-Ha celebration to attend my grandsons birthday party. I had a great time and only wished I could have a bite of their cake once. I'm glad I didn't- I do remember how birthday cake, as good as it taste, usually makes me sick by that night.
So today I made this divine Chicken Parmesan from Elana Amsterdam's " The Gluten Free Almond Flour Cookbook." I'm wondering why I've never tried to make this in any form before. It was so easy. Elana says she makes it for her husband's birthday and I'm thinking now- why wait for holidays? I actually have these ingredients on hand most of the time. For once I didn't change one thing about this recipe. BTW thumbs up from my son and hubby as well. Great on a rainy day. Oh! and it's Penny's 9th birthday as well so I let her have some as well. Don't worry Kevin-this is just a one time, bday treat. She loved it, of course.
2-4 boneless, skinless chicken breast halves
1&1/2 cup blanched almond flour
1 teaspoon sea salt
2 large eggs
2 tablespoons grapeseed oil ( OH-yea- I forgot- I just used olive oil )
2 tablespoons olive oil
2 cups gluten ( & sugar free for me) tomato sauce
2 cups grated mozzarella cheese
1/4 cup grated Parmesan Cheese
Preheat the oven to 350 F
Rinse the chicken and pat dry. Cut the chicken breast halves horizontally, butterflying them open, then pound each with a skillet to flatten ( I used my mallet) Cut each breast half into 2 pieces.
In a medium bowl, combine the almond flour and salt. In a separate bowl, whisk the eggs. Dip each cutlet into the egg, then coat with the almond flour mixture.
Heat the grape seed and olive oil ( or just olive oil- I used the light one) in a large skillet over medium high heat. Saute the chicken in the oil for 3-5 minutes per side, until golden brown. Transfer the chicken to a paper towel lined plate.
pour 1 cup of tomato sauce into a 13x9 inch baking dish. Place the cutlets in a single layer over the sauce. Cover the chicken with the remaining sauce, then top with the mozzarella.
Bake for 10-15 minutes, until the cheese is melted and the edges are bubbling. Remove from the oven and top with grated Parmesan before serving. Enjoy.