Grain Free Dairy Free Chicken/Eggplant "Parmigiana"

Introducing a new tool:

Did you know that there are two kinds (at least) of vegetable peelers?

You probably use the common peeler that is intended for "hard" fruits and veggies like apples, potatoes, zucchini, cucumber, etc...

Then there is a "special" peeler for your softer things like tomatoes, eggplant, kiwi, etc...

If you are going to make eggplant, I highly recommend investing in the correct peeler (far left). I'm a huge believer of using the correct tools when cooking. 

Ingredients

1 Eggplant or 2 large Chicken breasts

1/2c. Almond Meal

1/2c. Coconut Flour

1 tsp. Thyme

1 tsp. Oregano

1 tsp. Rosemary

1 tsp. Salt

3-4 eggs

Coconut Oil for frying

Instructions

Pre-heat oven to 350.

Mix the dry ingredients together. Lightly beat the egg. If using eggplant, peel the eggplant, cut off both ends and slice into 1/4" disks. If using chicken breast, butterfly* it and tenderize it using one of these. 

For Eggplant 

Heat approx. 1/2 c. of coconut oil in heavy bottom skillet. It's best to do med-low to medium heat. You want the oil to sizzle when food is placed in, but you don't want the extra flour to scorch. remember, if anything in your pan burns, the whole dish will taste and smell burnt. Dredge eggplant through "flour" mixture, then through the eggs and back into the flour for a final dusting. 

Gently place eggplant into oil. 

Cook until golden-brown and turn over. Once pieces are golden-brown, place in glass baking dish and bake for approx 15-20 minutes. 

For Chicken

To butterfly lay the breast flat on the cutting board. Place one hand flat over the breast, using a sharp knife slowly cut from widest end of the breast across lengthwise leaving the interior side intact to create two uniform sides when laid flat. We butterfly to create a thinner piece of meat. Breasts are notoriously difficult to cook evenly without it becoming dry. Butterflying it will help. You may also elect to cut all the way through depending on how large your piece are. Follow the link here for video how-to.

Heat approx. 1/2 c. of coconut oil in heavy bottom skillet. It's best to do med-low to medium heat. You want the oil to sizzle when food is placed in, but you don't want the extra flour to scorch. remember, if anything in your pan burns, the whole dish will taste and smell burnt. Dredge chicken through "flour" mixture, then through the eggs and back into the flour for a final dusting. 

Gently place chicken into oil. Cook approximately 7-10 minutes on each side for chicken to cook thoroughly.

Once you've gotten used to cooking meat, you'll know how a "done" piece of meat feels. Practice by gently tapping your utensil against the breast at different stages of the cooking process. A done breast should still show juices when punctured or cut. The juice should be entirely clear. It should be easy to cut with a knife or fork. If you wan to use a meat thermometer while you are getting used to it, cook to 165 degrees.

I made the chicken and eggplant together and served with a salad and another vegetable. I love Newman's Own Marinara. I use if for my lasagna as well. 

Happy Cooking. Happy Eating!!

Clean Eating 2014