It’s Paleo Chicken Parmesan, if you don’t add the parmesan!
- 1.5 lbs chicken breast tenderloins (beaten thin with a tenderizer)
- 1 1/4 c almond meal
- 4 eggs, beaten
- 2 tbs Italian herbs
- 1 tbs red chili flakes
- Jar of your favorite spaghetti sauce
- 2 tbs coconut oil
- Salt, Pepper, (and Parmesan if you like) to taste
Preheat your oven to 400. Melt the coconut oil in a 13×9 pan.
Beat the chicken breast thin with a tenderizer on a cutting board, under a piece of saran wrap.
In a shallow dish mix the almond meal, chili flakes and herbs. Dredge the chicken pieces in egg, then in the almond meal mixture. Lay the pieces in the pan, and bake uncovered for 15 minutes. Pour the spaghetti sauce over the top, cover with foil, and bake for 15 more minutes. Serve over spaghetti squash.