Gluten Free Chicken Parmesan

As a family, we have really tried to convert most of our food to gluten free options. I feel so much better eating this way, my gut feels better – and I don’t want to cook two dinners! 😉  The kids don’t know the difference, and there are so many great recipes out there now that you won’t even miss that stinkin’ gluten!

Ingredients:

2 Tbsp Pine Nuts                         1 Tbsp Cormeal
1/2 tsp onion powder                   1/2 tsp paprika
1/2 tsp garlic powder                   1/2 tsp black pepper
1/2 tsp oregano leaves                1/2 tsp thyme leaves
1/4 tsp sea salt                            1/2 tsp baking powder
2 tbsp grated parmigiano cheese
1/2 cup almond flour
1/2 cup buttermilk
1 large egg  (you can also use just the egg white)
5- 4 oz chicken breasts
olive oil

Instructions:

1: Preheat oven to 425 F
2: Place pine nuts and corn meal in food processor and pulse until finely ground.  IF you do not have a food processor you can also put the pine nuts in a ziploc and hammer then down. Thats what I do in a huge ziploc then just add all the other ingredients in and shake til blended. 
3: Combine Pine nuts, cornmeal, all spices, flour and cheese in a bowl.
4: Combine buttermilk and egg in a bowl and blend.
5: Dip each chicken breast into the buttermilk mixture, dredge in pine nut mixture.
6: Heat oil in large, ovenproof skillet over medium heat until fragrant.
7: Add chicken breasts, cook for 3-4 min. Turn Chicken.
8: Transfer to a glass dish- scooping any crust from pan and adding on top of chicken in dish. Place dish in the oven; bake for 10-12 min, or until thermometer inserted into the thickest part of each breast reads 165.

Turn Oven OFF- then Add a few spoonfuls of your favorite spaghetti sauce to the top of the chicken, and some mozzarella cheese then add back to the oven for just a few minutes to melt the cheese.