New Recipe!!!!

Chicken Parmesean

Soooo, sooooo good!!! And really easy too! For the Fix breakdown, this would be 1G 1 R 1 Y 1/4 B (if you sprinkle parmesean on top of your finished meal), and 2 tsp. Breakdown includes serving of whole grain pasta. Omit and use zoodles for a carb free dinner!

There are two parts to this recipe - the oven-fried chicken and the sauce. Recipe inspiration from Fixate book, but with modifications.

1 c wheat flour

Mrs. Dash Garlic Blend

Himalayan sea salt

1/2 c. coconut milk

3 8oz chicken breasts

2 eggs

olive oil

1/2 c bread crumbs

Cut the chicken breasts in half s you have six breasts and flatten. Whisk eggs and milk in small bowl. Combine flour, salt, and seasoning. Dip chicken breast into egg/milk mixture, then four, then back into milk/egg mixture, then bread crumbs. Repeat for remaining 5 breasts. Heat skillet on stovetop and circle pan with olive oil. Brown on both sides then transfer into oven for 15-20 minutes or until done.

Sauce

1 large can of peeled tomatos

3 tomatos (you can just use 2 large cans of tomatos, I was just using what I had)

3 cloves of garlic

1 small onion

1/4 cup of red wine (optional. I've made it without)

salt to taste

ground pepper to taste

small (about an inch) hunk of parmesean cheese

Heat oil in large saucepan. Add onion and garlic. Cook until transparent - about 3-4 minutes. Don't burn the garlic! I know this from experience....Add tomatos. Cook for about 10 minutes. Break down tomatos with potato masher. Add water as needed. I slowly added about cup of water in small increments. The longer you cook the sauce, the more flavorful it will be, When you get timed of watching your sauce cook, carefully pour in food processor or blender. Blend. Pour back into saucepan. Add wine and cheese. Cook until cheese hunk melts but stir frequently.

Serve with whole grain pasta (or zoodles) and chicken breast (or meatballs!)