Yummy Chicken Parm...or Bust!

Chicken Parm is a favorite meal in the Blasco household.  All 3 boys love it.  It's something I can make and know that everyone will eat it and be happy!  We have a favorite recipe that I've been making for years...I don't even remember where I got it, I just know that we love it!

Unfortunately, it's not the healthiest meal ever!  The recipe basically involves dipping the chicken in melted butter and then heavily breading it with a flour/breadcrumbs/cheese mixture...sometimes even double dipping!!

By now, I think it's pretty clear that I'm in love with the Fixate cookbook!  Each recipe that I've tried has been so delicious!  So tonight, it was time to try the Chicken Parm recipe! 

Shawn was very skeptical!  He's very set in his ways and likes what he likes!  But, he agreed to try it. 

This recipe took some time, I would recommend making the chicken and sauce ahead of time!  But it isn't a difficult recipe by any means!

Pasta Sauce Ingredients

• 2 TBSP Olive Oil
• Medium Onion, chopped
• 4 Cloves Garlic, chopped
• 1 6oz can Tomato Paste
• 1/4 Red Wine
• 2 28oz cans Whole Peeled Tomatoes
• 2 TBSP Agave Nectar
• 1 tsp Sea Salt
• 1/4 tsp Ground Black Pepper
• 3oz Parmesan/Parmigiano Cheese Rind (not totally necessary, but I did include this in my sauce)
• 3 TBSP Basil

Pasta Sauce Directions

• Heat oil in large sauce pan and add onion, cook for 5-6 mins, stirring frequently
• Add garlic and tomato paste, stirring constantly for 2-3 mins
• Add wine and cook for 2-3 mins stirring constantly
• Add tomatoes, agave salt, and pepper, bring to a boil and reduce heat to a gently boil, cook for 3 mins
• Add cheese rind and cook for 1 hour, stirring occasionally
• Add basil and enjoy!

Chicken Ingredients - get ready, there's a lot lol!!

• 2 TBSP Pine Nuts
• 1 TBSP Cornmeal
• 1/2 tsp Onion Powder
• 1/2 tsp Ground Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Ground Black Pepper
• 1/4 tsp Ground Cayenne Pepper
• 1/2 tsp Dried Oregano Leaves
• 1/2 tsp Dried Thyme Leaves
• 1/4 tsp Sea Salt
• 1/2 tsp Baking Powder
• 1/4 cup Almond Flour
• 1/4 cup Coconut Flour
• 2 TBSP Grated Parmigiano Cheese
• 1/2 cup Low Fat Buttermilk
• 1 Large Egg White
• 1 lb Chicken Breasts
• 1 TBSP Olive Oil
• 2 TBSP each of shredded Mozzarella Cheese and Parmesan Cheese (you will need this amount X number of chicken breasts used)

Chicken Directions

• Preheat oven to 425
• Put pine nuts and cornmeal in food processor, pulse until finely ground
• Combine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour and grated parmigiano cheese.  Set aside.
• Wisk egg white and butter milk in separate bowl
• Heat oil in large skillet, add chicken and cook for 3-4 mins
• Transfer chicken to baking dish and bake for 10-12 mins
• Reduce oven temp to 350
• Top each chicken breast with 3 TBSP Pasta Sauce and 4 TBSP of Mozzarella and Parmesan mix
• Cover with foil and bake until cheese is bubbly, then enjoy!

I made this in stages.  I made the chicken first and then before topping with the sauce and cheese I left it sit out covered in foil while I made the sauce which takes time!  I baked the chicken the second time for 15 minutes.

So...what did my family think??  I LOVED it!  I practically had devoured my plate before Shawn had finished cutting his up lol!!  Hey, I was hungry lol, and it was delish!!

BOTH boys LOVED it too!  They even asked for seconds! 

And Shawn...well...he really liked it too!!!  He said he would definitely eat this healthy version again :)  Now, if only I could get him to eat whole wheat pasta lol!!!  Slowly converting him :)

There are so many amazing recipes in Fixate, I seriously cannot get enough!  Love trying all these new recipes and experimenting with them on my family!