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Chicken Parma-Paleo

November 30, 2014 by predominantlypaleo 23 Comments

 

when i first gave up dairy, especially cheese, i became depressed.  when i tried vegan cheese substitutes, i became downright homicidal.  now that some time has passed, and i am slightly more level-headed, despite my dairy divorce, i am having fun learning how to live without and still find ways to love my “udderly” cheese free concoctions! 

ingredients:

for cashew cream:

  • 1/2 cup cashews (soaked and drained preferably)
  • 1/4 cup water
  • 1 tablespoon coconut oil melted
  • chives to taste
  • parsley to taste
  • dill to taste
  • 1/2 teaspoon fresh garlic
  • 1/2 teaspoon salt
  • juice from 1/2 lemon


for chicken:

  • 1 pound chicken breast (pounded thin if desired)
  • 1/4 cup arrowroot flour
  • 1/4 cup cashew or almond meal/flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 egg
  • olive oil for frying
  • 1 jar organic marinara (or make your own)
  1. to make the cashew cream, add (soaked/drained) cashews with fresh water and blend until creamy
  2. add additional ingredients and mix well
  3. refrigerate until ‘set’
 
  1. to make the chicken, heat olive oil on medium/high in a skillet and preheat oven to 425
  2. pound chicken into thinner breasts if desired
  3. on one plate whisk single egg and on another plate blend flours and seasonings
  4. dip chicken breasts into egg wash, then dredge on both sides in flour and place in skillet when oil is thoroughly heated
  5. fry for about 5 minutes on each side or until chicken is cooked through
  6. once cooked, place chicken into casserole dish and cover in marinara. you can put as little or as much as you like, depending on how saucy you are!
  7. spoon cashew cream onto the top of marinara covered chicken
  8. bake for 12-15 minutes or until cashew cream starts to crisp up and brown
  9. serve on a bed of zucchini noodles  or with a side of broccoli
  10. note: the cashew cream consistency once baked is similar to a ricotta cheese with a slightly crisped outside.  
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Filed Under: dairy free, gluten free, grain free, main course, paleo, refined sugar free, yeast free

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Comments

  1. Jennifer says

    August 20, 2014 at 10:33 pm

    Do you use raw cashews? How long do you soak them?

    Reply
    • predominantlypaleo says

      August 21, 2014 at 12:11 am

      Yes, raw! Usually I try to soak for at least 3 hours. Sometimes longer if possible.

      Reply
  2. Cindy says

    August 23, 2014 at 8:27 pm

    How do you blend cashew cheese?? By hand or in blender??

    Reply
    • predominantlypaleo says

      August 23, 2014 at 10:10 pm

      Hi Cindy, I use a Nutribullet or something similar, but I do use a blender type appliance.

      Reply
      • Cindy says

        August 24, 2014 at 1:51 am

        Thank you…can’t wait to make this:))

        Reply
        • Cindy says

          September 5, 2014 at 1:47 pm

          Why do you use arrowroot in breaking for chicken? Every time is cook with arrowroot I have a thick slimy mess. Can it be omitted??

          Reply
          • Cindy says

            September 5, 2014 at 1:48 pm

            #breading!!

  3. Cindy says

    September 5, 2014 at 1:49 pm

    Why do you use arrowroot in breading for chicken? Can it be omitted ? Every time I use arrowroot it is a thick, slimy mess!!

    Reply
    • Vee says

      September 6, 2014 at 4:28 pm

      I’ve had the same issues with arrowroot flour. I now dredge my chicken in tapioca flour and it seems to work better for me. That’s my two cents worth. Love, love, love all these super creative and yummy recipes that Jennifer shares with us!!!

      Reply
    • predominantlypaleo says

      September 6, 2014 at 11:39 pm

      You can make any version that suits you better. I have not found difficulty in working with arrowroot, which is why I use it for both baking and frying. Tapioca works well for me also.

      Reply
  4. Nina says

    July 28, 2015 at 2:08 am

    I’m a newbie on the Paleo path and am yet to give up cheese. When I read the first line to this it really made me laugh and resonates so well with me. I think I’ll be depressed when I give up cheese. It’s my all time fave food and I could just eat cheese for dinner! Just cheese!…haha ?

    Reply
    • predominantlypaleo says

      July 28, 2015 at 1:56 pm

      Oh me too! I totally get that Nina!!! Cheese is the best (and worst)!

      Reply
  5. Monique says

    November 4, 2017 at 11:37 pm

    Adored this with chicken and decided to try it with eggplant too – holy moly!! So damn good you actually cannot tell it’s dairy free. You are a genius. Thank you!! I am so excited to eat the leftovers for lunch at work this week.

    Reply
    • predominantlypaleo says

      November 6, 2017 at 4:19 pm

      Awesome so glad you enjoyed it!

      Reply
  6. Betsy says

    January 27, 2018 at 12:06 am

    Made this tonight and it was delicious! Even hubby went back for 2nds. Thank you!!!

    Reply
    • predominantlypaleo says

      January 30, 2018 at 2:45 am

      Well that’s awesome! Thanks!

      Reply

Trackbacks

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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