Ingredients:
1 large spaghetti squash, cut in half lengthwise and seeded
1 tsp olive oil
1/4 tsp each sea salt and fresh ground black pepper
2/3 cup almond flour
1/4 cup finely grated Parmesan cheese
4 tsp chia seeds
2 eggs
4 5-oz boneless, skinless chicken breasts, pounded to
½-inch thickness
2 vine-ripened tomatoes, thinly sliced
4 deli-thin slices mozzarella cheese
1/4 cup chopped fresh flat-leaf parsley leaves
Instructions:
- In a wide shallow bowl, combine flour, Parmesan and chia. In a second wide shallow bowl, beat eggs.
- Pat chicken into flour mixture to coat; shake off excess. Dip into egg, then press back into flour mixture to coat. Discard any remaining flour and egg mixture.
- In a large nonstick skillet on medium high, heat one tsp oil. Add chicken and cook for four to five minutes, turning once, until golden brown. Arrange chicken in a single layer on a large, foil-lined baking sheet.
- In overlapping layers, top each piece of chicken with sliced tomato and one slice mozzarella.
- Bake until cheese melts and chicken is no longer pink inside, eight to ten minutes.
- Top with parsley and serve over pasta or spaghetti squash.
Nutrients per serving:
Calories: 558, total fat: 29 g, sat. fat: 8 g, monounsaturated fat: 13 g, polyunsaturated fat: 6 g, carbs: 32 g, fiber: 9 g, sugars: 12 g, protein: 46 g, sodium: 500 mg, cholesterol: 197 mg
Source: http://www.cleaneatingmag.com/recipes/nut-seed-crusted-chicken-parmesan-with-spaghetti-squash-aglio-e-olio/
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