Looking for an EASY weeknight meal that is also the ultimate comfort food? Oh did we mention it's also gluten-free and keto friendly? This lazy chicken parm is the answer.
4 boneless, skinless chicken breasts (we like them pounded very thin)
1/2 c. Italian Nut Crumbs
2 T. olive oil
1 c. parmesan cheese (shredded)
1 c. mozzerella cheese (shredded or in medallions)
1 medium spaghetti squash
2 c. marinara sauce
First...preheat your oven to 400 degrees. Cut the spaghetti squash in half length wise, scoop out the seeds, and place inside side down on baking sheet. This will have to cook for 30-40 minutes depending on the size of the squash, so put in oven while prepping the chicken. You can glaze with olive oil and add salt and pepper, but we find the squash gets too oily when we do that, so we just like to bake it plain and season later.
This will be the easiest chicken parm you've ever made. Ready?
Place raw chicken breasts in a baking dish (side by side) and salt and pepper them. Drizzle with olive oil, cover in Italian Nut Crumbs (generously), and throw in the oven for 20 minutes. We like to add a few chunks of butter on top of the Nut Crumbs, but you don't have to if you don't want to! After the twenty minutes, take the chicken out of the oven, cover in marinara, parm, and mozzarella cheese and through back in the oven for another 10-15 minutes. At the end, turn on the broiler for a few minutes to brown the cheese and you are done!
Serve with spaghetti squash and a side salad and enjoy!
Tired of processed scalloped potatoes from a box? This whole ingredient version is just as delicious...without the junk!
2 russet potatoes
3 garlic cloves chopped fine
1/2 c. white onion chopped
1/4 c. veggie stock (or chicken)
1 C. Irish cheddar shredded (we like Dubliner)
1/2 c. Italian Nut Crumbs
1/2 lb. ground pork sausage (optional)
1/4 c. heavy whipping cream
4 T. grass fed butter
Kosher salt to taste
Start by slicing the potatoes in even slices...really thin! If you have a mandolin slicer, its highly recommended. If not...make sure your knife is really sharp :)
In a large saucepan (preferably cast iron) add the butter, onions, garlic, and a pinch of salt and cook on medium heat for 2 minutes or until onions are translucent. Pour in the veggie stock and let simmer for additional minute. Add shredded cheese, heavy cream, and Italian Nut Crumbs and stir.
Cook on medium heat until sauce thickens a bit. Add sliced potatoes and fully incorporate sauce onto potatoes.
Add mixture to baking dish, add more cheese and Nut Crumbs and bake in 350 degrees oven for 30-40 minutes.
Enjoy with your favorite Thanksgiving goodies :)
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