Chicken Pecorino Romano

Chicken Pecorino Romano
Chicken Pecorino Romano
It’s Like Chicken Parmigiana But Grainless!
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Ingredients
  1. 3-4 pounds boneless/skinless chicken breast tenders
  2. 1/4 cup coconut flour
  3. 1/2 cup almond flour
  4. 1/4 cup ground sunflower seeds
  5. 1 cup Pecorino Romano cheese
  6. 1 clove garlic, minced
  7. 2 Tablespoons dried Italian spices
  8. 3 Tablespoons fresh parsley, finely chopped
  9. 3 Tablespoons fresh basil, finely chopped
  10. 1-2 eggs, beaten
  11. 5-6 Tablespoons coconut or olive oil (if pan frying) or 1 Tablespoon (to rub on parchment paper if baking)
  12. 2 cups tomato sauce ( additional 1/2 cup of sauce per person required if you serve pasta on the side)
  13. 3-4 oz. fresh mozzarella
  14. Garnish with a sprinkle of Pecorino Romano and a sprinkle of fresh basil
  15. Note: this recipe makes enough to freeze some breading for next time. Divide it before you dredge raw chicken in it.
Instructions
  1. Assemble the breading by combining coconut flour, almond flour, ground sunflower seeds, Pecorino Romano cheese, garlic, dried spices, and fresh herbs, set mixture aside
  2. In a medium bowl, beat eggs
  3. Pound all the chicken into thin cutlets (1/4 inch)
  4. Soak cutlets in the beaten eggs for 10 minutes
  5. Dredge each piece of chicken in the breading, flip over to coat both sides well
  6. You may fry or bake the cutlets - both options are given below
Fry
  1. Cover the bottom of a frying pan with oil
  2. If using olive oil put burner on low to medium heat, if using coconut oil, medium heat is preferred
  3. Pan fry about 4-5 minutes on the each side until golden and cooked through
  4. Remove and place on a plate with a paper towel to absorb excess oil
Bake
  1. Preheat oven to 350 degrees
  2. To bake the chicken, oil a piece of parchment paper and place chicken pieces on top
  3. Bake for 30 minutes
Assemble
  1. Put about a cup of sauce on the bottom of an oven-safe baking dish
  2. Arrange the chicken in the pan and top with a dollop of sauce and a slice of fresh mozzarella
  3. Bake at 350 for 5-7 minutes or until warmed through and cheese is melted
  4. Garnish with Pecorino Romano cheese and fresh basil
Notes
  1. Serve with roasted vegetables and oven browned potatoes or pasta with a pesto or
  2. tomato sauce.
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Posted on

June 6, 2014

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