Low Carb Chicken 'Parmi'
Chicken Parmigiana is my favourite pub food! But it's also really easy to make at home as a low carb, high protein meal and instead of serving it with chips, why not serve it on a slice of toasted Protein Bread and salad. Perfect choice for dinner, and even better as leftovers for lunch the next day!
4 Slices Protein Bread --Tomato sauce 2 tablespoons olive oil 1 red onion, finely chopped 4 cloves garlic, smashed with sea salt to make a paste 1 can diced tomatoes 1 cup of water 1 tablespoon tomato paste 1 chilli, finely chopped Salt and Pepper --Chicken 2 Chicken Breasts 5 tablespoons Parmesan Cheese 100g Almond Meal 1 tablespoon Paprika Salt and Pepper 2 eggs 2 tablespoons Almond Milk
--Make the tomato sauce Heat olive oil in medium saucepan Add onions, garlic and cook until soft Add can of tomatoes, tomato paste, water, chilli and bring to a boil Season with salt and pepper Reduce heat and cook for 30 minutes until thickened (If you're short on time, you could always buy a low sugar tomato pasta sauce but we love making our own!) --Prepare the chicken Slice the chicken breast horizontally through the middle to make four flat pieces Whisk the egg and milk in one bowl, and the almond meal, 1 tablespoon of the parmesan, paprika, pepper and salt in another Dip the chicken breast in the egg mixture, and then coat in the almond meal mixture Cook each chicken breast on a hot pan until golden brown, about 2 minutes on each side Transfer to a baking sheet and top each breast with the tomato sauce and remaining parmesan Bake the chicken in the oven until the chicken is cooked through and the cheese is melted, about 5-7 minutes. --Make your sandwich Layer the chicken on your toasted protein bread and top with your salad of choice Enjoy! Tip - any leftover tomato sauce is great with meatballs, added to a bolognese sauce, and perfect for baked eggs.