So...this is so not Paleo, but totally primal! So if you're occasionally into a little grass-fed dairy, hold on to your butts! My husband raved about this. Like, to the point where I thought there was something wrong with him. But I have to admit, it was pretty damn tasty. The picture does not do it justice (New Years Resolution #18647393 - Improve food photography). Give it a shot, you will not regret it!!
2 chicken breasts, slice in half lengthwise
1/2 cup shelled pumpkin seeds
1 tbsp coconut flour
1/2 tsp garlic powder
1/2 tsp salt
2 tbsp water
2 tbsp oil
1 tsp Italian seasoning (or 1/2 tsp basil 1/2 tsp oregano)
2 cups organic marinara sauce (see note)
1/2 cup shredded grass-fed Parmesan
1. Take one slice of the chicken breast and place it between two pieces or parchment (or plastic wrap). Preheat oven to 350 degrees.
2. Pound the mother-loving snot out of it with a meat mallet (spoon, can...shoe.. What we you've got). You want these pretty thin! Do the same for the other three slices.
3. Combine seeds, flour, herbs, salt and garlic powder into a food processor. Pulse until mixture resembles Panko bread crumbs. Place into a shallow dish.
4. In another shallow bowl, whisk egg and water together.
5. Heat oil in pan over medium heat. Dip each breast in egg and the crumbs and then sauté until golden brown on each side.
6. Place browned chicken breast on a parchment lined baking dish and top each with 1/2 cup of marinara sauce. Add 2 tbsp of Parmesan to the top of each!
7. Bake for 20-25 minutes until cheese is melted and chicken is cooked through.
Note: Marinara cheat: In a pinch, add 1 can of tomato paste, 1 tsp salt, 1 teaspoon Italian seasoning, and 2 tbsp of olive oil to a pint mason jar. Add enough water to fill the jar, cover, and shake! Voila! Cheater marinara!