If you read Add Some Butter quite often, you might have seen that I launched a competition in March where you had to tell me what delicious meal you would prepare in a frying pan. Not only could you receive a Yuppiechef gift voucher, but the winning dish would be featured on Add Some Butter.
So here it is folks, Natasha’s winning banting-friendly chicken parmesan. The chicken is beautifully flavoured with finely grated parmesan cheese and served with a rich tomato sauce. If you are not in it for the banting aspect, you can serve it with some pasta and use flour instead of almond flour. You could also substitute the chicken for brinjals to make it vegetarian. This is a dish that I would definitely make often. Thanks for sharing it with us, Natasha!
Recipe adapted from the Real Meal Revolution
2 chicken breasts, quartered
150 g finely grated parmesan
60 g almond flour (or normal flour if you are not a banter)
1 egg, beaten
100 g and 60 g butter
2 teaspoons of garlic
1 onion, chopped
1 tin peeled tomatoes
1 tablespoon parika
1 teaspoon dried oregano
1. Mix the parmesan and flour with some black pepper in a bowl.
2. Dunk the chicken breasts into egg and then coat them with the parmesan mixture.
3. Melt 100 g butter in a frying pan and brown the chicken on all sides. Bake the chicken in the oven at 180 degrees for another 10 minutes.
4. Heat 60 g butter in a saucepan and add the garlic and onion. Once the onion turns translucent, add the paprika and brown for another 5 minutes.
5. Add the tomatoes and oregano and simmer for about 10 minutes.
6. Serve the chicken on top of the sauce or with pasta if you don’t live a banting lifestyle.