Chicken parmesan is the first meal I think of when I want something comforting that reminds me of home. I grew up making chicken parmesan with my mom when I was younger, and loved the project of breading the chicken. I wanted to make a recipe that was a bit lighter, but didn’t sacrifice my love for the meal — that’s what brought me to make this almond crusted chicken parm recipe!
This recipe is gluten-free and grain-free, plus it can be made dairy-free as well. It’s crunchy and cheesey and goes well with some chunky tomato sauce that reminds me of home. Try it out for your next family dinner or night in!
Here’s what you’ll need:
- 1 cup raw almonds
- 1 tbsp nutritional yeast
- 1 tbsp parmesan cheese
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 2 large chicken breasts
- 1/4 cup olive or avocado oil
- 2 cups tomato sauce
- 2/3 cup mozzarella cheese
- 2 tbsp fresh basil (optional)
Preheat oven to 375 degrees. In a blender or processor, blend the almond until fine. Add to a bowl and whisk with nutritional yeast, parmesan cheese, Italian seasoning, garlic powder, salt and pepper. For dairy-free, omit parmesan and add another tablespoon of nutritional yeast.
Crack the egg into a small bowl and whisk with a splash of water. Halve the chicken breasts to get thinner pieces.
Bread each of the pieces of chicken by dipping it in egg wash then covering completely with the almond mixture. Add to a large skillet over medium high heat with oil and flip when browned.
Pour your sauce into another large pan and nestle in the bread chicken breasts on top. Top each with mozzarella (omit or use vegan cheese for dairy-free) and bake for 15-20 minutes, until cheese is melted and bubbling.
Remove from oven and top with fresh basil. Serve individually or with pasta, cooked veggies or greens and enjoy!
ALMOND CRUSTED CHICKEN PARM
Ingredients:
- 1 cup raw almonds
- 1 tbsp nutritional yeast
- 1 tbsp parmesan cheese
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 2 large chicken breasts
- 1/4 cup olive or avocado oil
- 2 cups tomato sauce
- 2/3 cup mozzarella cheese
- 2 tbsp fresh basil (optional)
Instructions:
- Preheat oven to 375 degrees. In a blender or processor, blend the almond until fine.
- Add ground almonds to a bowl and whisk with nutritional yeast, parmesan cheese, Italian seasoning, garlic powder, salt and pepper. For dairy-free, omit parmesan and add another tablespoon of nutritional yeast.
- Crack the egg into a small bowl and whisk with a splash of water. Halve the chicken breasts to get thinner pieces.
- Bread each of the pieces of chicken by dipping it in egg wash then covering completely with the almond mixture. Add to a large skillet over medium high heat with oil and flip when browned.
- Pour your sauce into another large pan and nestle in the bread chicken breasts on top. Top each with mozzarella (omit or use vegan cheese for dairy-free) and bake for 15-20 minutes, until cheese is melted and bubbling.
- Remove from oven and top with fresh basil. Serve individually or with pasta, cooked veggies or greens and enjoy!