1 lb Boneless, Skinless Chicken Breasts
2 TBSP Balsamic Vinegar
1 TSP Dried Oregano
1/2 TSP Black Pepper
1/2 TSP Sea Salt
2 TBSP Coconut Oil
2 Cups Marinara Sauce
1 Cup Grated Cheese
1 Cup Almond Flour
Slice chicken breasts into 4 - 6 oz pieces.
In large bowl combine vinegar, oregano, salt and pepper. Add chicken turning to coat evenly and allow to marinade for at least 5 minutes but not more than 1 hour.
Beat egg in separate bowl.
Place almond flour in separate bowl or bag. Coat each chicken piece with egg and almond flour.
Add coconut oil to nonstick skillet and preheat to medium high. Add chicken, reduce heat to medium and cook for 4-5 minutes per side depending on thickness.
Placed cooked chicken in casserole dish. Top with marinara sauce and grated cheese.
Preheat oven to 350 degrees.
Bake for 30 minutes or until cheese melts.
My favorite cheese for this recipe is Raw Milk Manchego.
For Egg Plant Parmesan, substitute chicken for egg plant and reduce cooking time to 2-3 minutes per side.