Chicken Parmesana... minus the parmesan.

As a Sicilian woman, I love my flag foods! For those who don't know what the Italian flag looks like, it's green, white and red; like basil, cheese, and tomatoes. The three staples of Italian cuisine. Being Paleo means no cheese though. Which is HANDS DOWN the only thing I do not like about being Paleo. But, I digress... (that's what cheat days are for! haha!)

For tonight's dinner recipe, I wanted a Paleo version of Chicken Parmesana. So here is my gluten-free, dairy-free chicken dinner that's just as yummy as it is easy to make.

Chicken Parmesana...minus the parmesan. 
 For the chicken:
2 large free-range chicken breasts
2 large cage-free eggs
1 cup almond flour
1 tsp salt
2 tsp black pepper
2 tsp oregano

For the sauce:
1 can whole tomatoes with sauce (make sure it's a good organic brand. I like Nina or Contadina)
1/2 yellow onion, diced
4-5 cloves garlic, minced. (If you don't like that much garlic, you don't have to use this much. Cut it down to 2-3)
1/3 cup basil, chiffonade (just a fancy culinary term for thinly sliced)
2 tsp red pepper flakes (or more if you want it spicy!)
2 tsp black pepper
2 tsp oregano
olive oil

Optional Super Easy Side Salad:
1 head ice burg lettuce
1/4 cup cucumbers, diced
2 carrots, diced
less than 1/4 cup green olives, sliced
Olive oil/Balsamic vinegar 1/4 cup mixed together.
salt/pepper

Preheat the oven to 350 degrees. In a medium sauce pan, heat up about 1 TBL olive oil. Add onions, garlic, and red pepper flakes. Simmer until the garlic and onions are slightly golden. Add tomatoes, basil,  salt, pepper, and oregano. Cook on medium-low for about 15-20 minutes.

While sauce is cooking, prepare the chicken. Skim chicken of any excess fat. In one bowl or tupperware,  add two eggs and mix. In a separate bowl, mix almond flour, salt, pepper and oregano. Dip chicken into egg coating evenly, and then into the almond flour mix, coating evenly. Place chicken into an oven-safe dish or pan. Bake for about 35 minutes. (If your oven is crappy like mine, crank it up to 400 degrees for the last 15 minutes of baking.)

While the chicken is in the oven, turn the stove down on the sauce to low. Let it simmer for the whole time the chicken is cooking.

For the salad, mix all ingredients in a bowl. Add olive oil and vinegar, or have it on the side.

Serve hot and enjoy your meal!