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Baked Chicken Parmesan (Gluten/Dairy-Free + Paleo Friendly)

Delicious baked chicken parmesan that’s been coated in a paleo breading of almond flour and herbs. Topped with creamy cashew cheese and baked in my Nonna’s homemade tomato sauce recipe.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Author: Katie Stewart Wellness

Ingredients

For the chicken:

  • 4 large chicken breasts halved
  • 2 eggs whisked
  • 1 ½ cups almond flour
  • ¼ cup arrowroot starch
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • Unrefined salt to taste I used 1 tsp Herbamare seasoning salt
  • Avocado oil for sautéing I used 2-3 tbsp avocado between two batches

For the sauce:

  • 1 793 mL can diced tomatoes
  • 1 large onion sliced
  • 2-3 garlic cloves roughly chopped
  • 1 tbsp Italian seasoning
  • 2 tsp honey
  • 1 bay leaf
  • 1 cinnamon stick
  • Unrefined salt to taste
  • Avocado oil for sautéing

For assembling:

  • ½ cup cashew cheese
  • ¼ cup fresh parsley chopped
  • Desired amount of pasta

Instructions

  • Warm a little avocado over medium heat in a medium-sized pot.
  • Add onions and garlic. Sauté until translucent (about 5-7 minutes).
  • Add remaining sauce ingredients to the pot and stir to combine.
  • Bring to a low boil over medium-high heat.
  • Reduce heat, cover and simmer for 30-60 minutes. Stir occasionally.
  • In the meantime, preheat oven to 350F. Set a large Pyrex dish to the side.
  • Combine the almond flour, arrowroot starch, Italian seasoning, garlic powder and salt in a large bowl to create the breading. Mix until well incorporated. Set aside.
  • Set up an assembly line for dredging the chicken. I place the chicken on the far left, whisked egg in a medium bowl in the centre, breading bowl to the far right and a clean plate for breaded chicken before it gets pan fried.
  • Using one hand for the egg and the other for the breading, dip chicken in the egg and then place in the breading bowl. Make sure all areas of the chicken are covered. Place on the clean plate. Repeat until all pieces of chicken have been breaded.
  • Heat pan and 1-2 tbsp avocado oil over medium-high heat. Once hot, add chicken to pan.
  • Cook about 3-5 minutes per side or until golden brown crust forms.
  • Place on a clean plate. Set aside.
  • Once the sauce is done, remove bay leaf and cinnamon stick.
  • Use an immersion blender (or pour into regular blender) and blend the sauce until smooth.
  • Pour enough sauce into the Pyrex dish to fill ½”. Set remaining sauce aside.
  • Set chicken pieces on top of the sauce.
  • Pour desired amount of cashew cheese on top of each piece of chicken. Place in the oven and bake 8-12 minutes (or until cooked through).
  • Remove from oven and sprinkle with parsley.
  • Pour remaining sauce over desired type of cooked noodles (chickpea or zucchini noodles are my favourites).
  • Serve chicken and noodles alongside a green salad.