Servings: Serves 4
Ingredients
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons flour (we used Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
- ¼ teaspoon garlic powder
- ¼ teaspoon fine salt
- Pinch black pepper
- 1 pound boneless, skinless chicken breasts cut into 4 pieces and pounded to about ½-inch thick
- Cooking spray
- 1 (24-oz.) jar Primal Kitchen Tomato Basil Marinara Sauce
- ½ cup shredded mozzarella cheese (2 ounces)
- ¼ cup shredded Parmesan cheese (1 ounce)
- For garnish: Fresh basil, thinly sliced
- Optional for Serving: Oven-Baked Spaghetti Squash, cooked pasta, or zucchini noodles.
Instructions
- Place a large skillet over medium-high heat. When the skillet is hot, add the oil and swirl to coat.
- Combine the flour, salt, garlic powder and pepper in a shallow bowl. Roll each piece of chicken in flour to coat evenly.
- Add the chicken to the pan and mist lightly with cooking spray. Cook for 4 minutes on each side until the surface is lightly golden brown and the chicken is almost cooked through.
- Pour the sauce around the chicken then lift each piece of chicken slightly to allow some of the sauce to get underneath.
- Sprinkle the mozzarella cheese and Parmesan over the chicken. Lower the heat to medium and cover the skillet with a lid.
- Cook, covered, for 5 minutes or until the sauce is hot and the chicken is cooked through.
- Remove from heat and sprinkle with fresh basil, if using. Serve over spaghetti squash or pasta. Garnish with fresh basil.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
- Serving Size: 1/4th recipe
- Calories: 367
- Fat: 15 g
- (Sat Fat: 4 g)
- Sodium: 1000 mg
- Carbohydrate: 15 g
- (Fiber: 1 g
- Sugar: 15 g)
- Protein: 42 g1
- Cholesterol: 112 g