Recipe: Paleo Chicken Parmesan

By Dr. Mace Coday

2 tablespoons coconut oil
1 onion
4 cloves of garlic, minced
2, 28 ounce (800 ml) cans of tomato puree
1, 16 ounce (475 ml) can crushed tomatoes
1 bay leaf
1 teaspoon dried parsley
2 teaspoons dried oregano
1 teaspoon crushed red pepper
1 teaspoon salt (to taste)
1 cup water

2 pounds of chicken thighs
1 and 1/2 cups almond flour
6 tablespoons coconut oil
3 eggs
2 tablespoons butter (or ghee)
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano

Cook onions and garlic in oil until tender, about five minutes. Add in the rest of the sauce ingredients, mix well and bring to a rolling boil, then reduce heat to low and let simmer for 30 minutes. Cover after five minutes.

Preheat oven to 400 degrees. Heat oil in a large pan over medium heat. In a bowl, add all dry ingredients and mix well. Dredge each piece of chicken, first in the dry mix, then eggs, then dry mix again. Carefully place each piece of chicken in the frying pan with the butter or ghee and fry until golden brown, or about three minutes on each side. Remove chicken from the pan and set it aside.

Pour your sauce into the frying pan. Heat the sauce to a simmer and then add the chicken back into the pan on top of the sauce. Simmer for another five minutes, then cover and cook in preheated oven for 10 minutes.

Remove the cover after 10 minutes. If you want to add mozzarella cheese slices, this is the time to do it. Place one on each piece of chicken. Cook uncovered for another 10 minutes.

Recommended by Dr. Mace Coday  Contact
Professor, Preventive Medicine and Psychiatry
UT Health Science Center

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