This past weekend was one of those perfect weather weekends. Cool, but not so cold that you didn't want to be outside, sunny and crisp and just gorgeous.
We went out right after a quick breakfast and spent most of the day on Sunday working in the side yard, clearing the brush and trimming the bushes that we've mostly neglected for the past couple of years. They'd finally gotten to be unshapely, and it was time to prune them back again.
Chris wielded the loppers and the hedge trimmer mightily, while the boys and I raked and collected the branches and dragged them around to the other side of the house to await the city's fall brush pick-up.
Since there was still daylight to burn, after a light lunch of grilled chicken, veggie sticks and almond butter and fruit, we half-played, half-worked in the back, fertilizing and putting down a fall mix of grass seed in between playing Frisbee and whiffle ball.
When we finally trooped in around dinner time, we were all in the mood for something pretty hearty and filling, and a quick survey of the fridge and freezer yieled just the right ingredients for chicken parmesan.
I took my chicken breasts and pounded them a little less than 3/4" thick, and in a seperate bowlcombined some almond flour with some parmesan cheese, Italian seasoning blend, a little salt and pepper and garlic powder. In a second bowl I whisked up a couple eggs with a splash of water.
While my cast-iron skillet was heating with some olive oil, I thawed and heated some leftover pizza sauce from a few weeks before.
The chicken breasts all were dipped first in the egg, then in the almond flour mixture to coat, then laid down in the hot oil and cooked a few minutes on each side. As they finished, I pulled them from the pan and set them on a cooling rack over a sheet pan.
When all the chicken pieces were cooked, I topped each of them with a spoonful of the hot pizza sauce, then gave each a good shaving of parmesan cheese and some mozzarella on top, and they went into the oven under the broiler until the cheese was melted and gooey and golden brown on top.
With a side salad, this made the perfect ending to a great day!
6 chicken breasts, pounded to 3/4 inch thickness
1 cup almond flour
1/4 cup grated parmesan cheese (if desired)
2 tsp Italian Seasoning blend
1 tsp garlic powder
salt and pepper to taste
2 eggs, beaten
1-1 1/4 cup marinara, pizza, or other Italian-seasoned tomato sauce of your choice
2 cups mozzarella cheese (if desired)
additional parmesan cheese (if desired)
Heat a pan to medium high heat and add olive oil.
Combine the almond flour and seasonings in a pie pan or shallow dish.
Dip the chicken in the eggs, then coat in the almond meal.
Cook until chicken releases from the pan easily (if you force it, the coating will come off), about 5 minutes.
Flip the chicken and cook the other side until done.
Remove to a cooling rack over a rimmed baking sheet.
Top with tomato sauce and mozzarella and parmesan, if desired.
Broil until cheese is golden brown (watch carefully).