Posted on August 23, 2016 at 5:15 PM
As always, Italian cuisine is calling my name! Since mine and my hubby's trip to Rome a couple years back I have developed even more of a taste and love for Italian food! That being said, it can be loaded with gluten, sodium and saturated fat. Challenging myself to come up with a healthy version of a yummy, indulgent dish is one of my favorite hobbies in the kitchen! Last night's chicken paremsan was out of this world delicious! If you are an Italina lover like I am I urge you to give it a try!
- 1 lb. of boneless, skinless chicken tenders (thawed)
- 1/2 cup of coconut oil
- 1 cup of gluten free bread crumbs
- 1/2 cup of shredded parmesan cheese
- salt & pepper
- a jar of your favorite marinara sauce (I love Newman's Own natural tomatoe & basil sauce)
- 2 eggs
- 1 spahett squash
Pre heat your oven to 400 degrees. Cut your spaghetti squash in half and place face down in a pyrex dish coated with coconut oil. Cook the squash for 45 min or until soft. Then, in a seperate frying pan heat your conconut oil on medium to low heat. In a small bown whisk two eggs together. In another seperate bown combine the bread crumbs, the parmesan cheese and the salt and pepper. Dip each, indivual piece of chicken in the egg batter and then in the bread crumb and cheese mixture and place it in the pan. Cook and brown the chicken thoroughly on each side for about 15 minutes. When the spaghetti squash is cooked, scrape out the seeds and throw them in the trash. Then scrape out the squash with a fork and place it on a dinner plate. Top the squash with the marinara and then the chicken. Lastly, add a few dashes of basil top and then voila! You're ready to eat! Enjoy!