Paleo Chicken Parm

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb chicken thigh, boneless skinless
  • 1
    cup almond meal, any nut meal is fine
  • 2
    tablespoons arrowroot
  • 12
    teaspoon oregano
  • 12
    teaspoon garlic powder
  • 12
    teaspoon paprika
  • 12
    teaspoon pepper
  • 1
    egg, beaten
  • 14
    cup lard, duck fat any fat of choice
  • 14
    lb pepperoni, sliced super thin paleo friendly
  • 4
    ounces goat cheese, crumbled
  • 12
    cup spaghetti sauce, paleo friendly
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DIRECTIONS

  • Preheat oven to 350ºF.
  • Place parchment paper onto a baking sheet.
  • Pound chicken until it is of an even thickness of about 1/4 inch.
  • Place a large heavy bottomed pan over medium-high heat, melt the fat.
  • Combine the almond meal and spices in a shallow pan. Place the beaten egg in another shallow pan - pie plates work very well for this step.
  • While the fat is melting bread the chicken by first dipping in the egg, allowing all excess to drip away, and then dredging in the dry mixture.
  • Place the chicken into the hot fat and cook for about 2 minutes per side or until well browned. Place the browned chicken onto the baking tray. Bake for 15 minutes.
  • Remove from oven. Place a thin layer of pepperoni onto each piece of chicken. Then add a small amount of tomato sauce. Sprinkle some goat cheese over all. Bake an additional 15 minutes. If you want it a bit browner, put it under the broiler for a bit.
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