For the past four months, I have been following a ketogenic diet. Because there is so many things that you cannot have like sugar and flour, you must get creative with your meal planning. There are five people in my house and every one of us is following different dietary guidelines. I try to plan my dinner menu a month at a time. But to avoid turning my house into waffle house by cooking everyone a separate meal, I try to plan meals that everyone can enjoy. This dish is so versatile and tends to be a crowd favorite in my household. I like to use a mixture of almond flour, flax seed and parmesan cheese to bread the chicken in lieu of regular flour. The flour mixture gives provides a subtle nuttiness that gives this dish another layer of flavor. Makes 4 servings:
• 1 cup Almond Flour • 4 Chicken Breast Cutlets or 2 Chicken Breast cut in half and flattened • ¼ cup parmesan cheese • ¼ cup ground flax seed • 4 T melted butter or 2 eggs • 1 T chopped parsley, dried • 1 teaspoon poultry seasoning • Salt and Pepper to taste • 1 cup marinara sauce • 4 Slices of mozzarella cheese • 16 oz. Baby Spinach • Avocado Oil for Cooking 1. Preheat oven to 350 degrees Fahrenheit 2. Add about an inch of avocado oil to a cast iron skillet heat until medium heat 3. Combine the almond flour, ground flax seed, cheese, parsley and poultry season in a bowl. Stir until combined. 4. In another shallow dish, add butter or eggs. 5. Dip Chicken in butter/egg then coat in almond flour mixture. Shake off any excess flour. 6. Place chicken in skillet and fry each side for about 4 minutes each. 7. Place spinach in bottom of baking dish. 8. Place chicken on top of spinach then top with marinara and cheese. 9. Bake for 15 minutes on 350 until spinach is wilted and cheese is melted. 10. Serve with linguine noodles and salad to accommodate all diets. Note: You can substitute regular flour for almond flour.
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March 2019
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