I really am into making cooking simpler and quicker. This version of Chicken Parmesan is just that, and gluten free. Basically, I decided why bread the chicken??? As long as it has melted gooey cheese on top, who cares about the bread crumbs! And because I try to eliminate as many refined grains from my diet as possible AND fill my plate with as many vegetables as possible, I’ve replaced the pasta with spiralized zucchini.
If you want to simplify this recipe even more, buy spaghetti sauce in a jar, and skip step 1.
Ingredients: (Serves 4)
grated parmesan cheese
8-10 cups blanched tomatoes (or canned tomatoes)
1 tb thyme
1 tb oregano
1 tb basil
1 tb sea salt
1 tb minced garlic
1 yellow or white onion diced
4-6 zucchinis, spiralized or thinly sliced like noodles
1. To make red sauce: In a pot add olive oil and sauté onions and garlic until onions are translucent. Add in tomatoes, thyme, oregano, basil, and sea salt. Bring to a simmer and cook on low until most of the liquid is gone ~ 2-4 hours.
2. In a skillet, heat olive oil on medium heat. Rub chicken with sea salt. Sauté in pan until browned on both sides.
3. Place chicken in pot of red sauce. Cook on low until chicken is cooked. Leave pot uncovered to allow extra liquid to cook off. Just before it’s finished, layer parmesan cheese on top of chicken pieces. Cover and cook for ~1 minute or until cheese is melted.
Serve over zucchini noodles!