Chicken Parmesan with Zucchini Noodles (Grain Free, Paleo, Primal, Gaps, Gluten Free)
"I prefer to use ghee in place of olive oil in this dish because ghee has a higher smoking point. This way I know the oil won't burn and oxidize while I'm cooking. You will have leftover spaghetti sauce. You can store it in the freezer for later use...."
INGREDIENTS
•
2 pounds zucchini, cut into noodles using a noodle slicer?
•
1/2 teaspoon Celtic sea salt
•
4 boneless skinless chicken breasts, pounded (click here for a great how-to video)?
•
Celtic sea salt
•
1 cup almond flour (if you are allergic to nuts, then use 1/3 arrowroot flour, 1/3 tapioca flour and 1/3 coconut flour)
•
2 large eggs, beaten?
•
2 tablespoons ghee (click here for an easy homemade recipe)?
•
1/2 cup grated Pecorino Romano or Mozzarella (omit if Paleo) (I use Pecorino Romano in place of Parmesan because it's more economical and has a nice salty bite.)
•
1 tablespoon extra-virgin olive oil?
•
2 cloves garlic, minced?
•
1 (24-ounce) jar crushed tomatoes (I prefer Eden Organic)?
•
1/2 teaspoon Celtic sea salt
•
1/2 teaspoon dried Italian seasoning
Comments & Reviews
Just A Pinch Sweepstakes