Chicken Parmesan Dippers and Easy Marinara

• Meat

  • 4 Chicken breasts, large boneless skinless

• Produce

  • 10 Basil, fresh leaves
  • 4 cloves Garlic
  • 1 Lemon

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 cups Chicken or vegetable broth

• Baking & Spices

  • 2 tbsp Coconut flour
  • 1 Kosher salt and pepper

• Oils & Vinegars

  • 1 Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Pecan, halves

• Dairy

  • 1/3 cup Parmesan cheese

• Other

  • 1 28-ounce can Of crushed tomatoes (san marzano or fire-roasted are best

Found on perrysplate.com

Ingredients

• 2 cups chicken or vegetable broth
• 4 cloves garlic, thinly sliced
• 1 28-ounce can of crushed tomatoes (San Marzano or fire-roasted are best)
• 10-12 fresh basil leaves, torn into small pieces
• 4 large boneless, skinless chicken breasts
• 1 lemon
• Kosher salt and pepper
• 1 1/2 cups pecan halves
• 2 Tablespoons coconut flour
• 1/3 cup grated or shredded Parmesan cheese (optional)
• 2 eggs
• Coconut oil, for frying

Directions

• Combine the broth, garlic, tomatoes, and basil in a large skillet over medium-high heat. Cook, stirring occasionally, until thickened into marinara consistency. This should take about 15 minutes. Season with salt and pepper, to taste and cover to keep warm. Slice the chicken breasts in half lengthwise so you have two thinner breasts. Lay them on a rimmed baking sheet and squirt the juice from the lemon over top and sprinkle them generously with salt and pepper. Flip them a couple of times to coat. Set aside while you prepare the breading ingredients. Grind the pecans in a food processor. Add the coconut flour, grated Parmesan cheese, and a generous pinch of salt. Pulse a few times to combine. Transfer mixture to a shallow bowl or plate. Crack the eggs into another shallow bowl and beat them lightly with a fork. Put about 3-4 Tablespoons of coconut oil in a large non-stick skillet (see note) and bring to medium-high heat. Working in batches, coat the chicken in the egg mixture, letting the excess drip off. Then coat it in the nut mixture, pressing to help the nuts adhere. Place chicken in the skillet and bring the heat down to medium. The pan needs to be hot enough that the chicken sizzles, but not too hot that the nuts burn. Cook chicken for 10-12 minutes, flipping once, until cooked through. Transfer to a plate with a few paper towels to drain. Keep warm while you cook the rest of the chicken. Slice the chicken into strips and serve with marinara.