Chicken Parm is literally one of my favorite things to make AND eat. Sometimes those things to always correlate 🙂 It was one of the first meals I learned to cook on my own and I have perfected it at this point.
As you I wrote in my instagram post about this meal, processed foods are taking over the world; in the worst way possible. I hate that basically everything you’re buying from the grocery store that is in a jar, can or package has added Sugars, gums, salt aka unnecessary ingredients that the body just doesn’t need.
One of the main reasons I started my blog was to teach the world that eating healthy and unprocessed is doable, fun and you’ll thank yourself for it later. But, all you have to do it just look at what is in what you’re buying. Stop worrying how many calories something has or how many carbs per serving. Your body doesn’t care. But it doesn’t care about the foreign things your filling it with. SO, I came across Jar Goods (one of the only jarred sauces that actually make a sauce that you can buy that has minimal ingredients, no sugars, no gums and ACTUALLY taste GREAT! I could put their stuff on…everything.
Jar Goods has a classic red (marinara), a Classic Spicy and a Vodka Sauce (get ready to see a penne all vodka being made ASAP). Go to their website, type in your zip code and see where you can purchase it. If it isn’t near you, you can EASILY just order it off their website. Use the code REALFOODWITHGRATITUDE for 20% off your order.
- 4 thin chicken breasts (trim fat)
- 1/2 - 1 cup panko (or breadcrumbs of your choice)
- 1 egg (I used duck eggs)
- ghee (or avocado/coconut/olive oil) for pan
- 1 cup shredded motzarella cheese
- 1/2 fresh motz ball
- grated parm to taste
- 1 jar of Jar Goods (or marinara of your choice)
- Salt and Pepper to taste
- 1. Preheat oven to Convection Bake 425 degrees
- 2. Whisk egg, salt and pepper in 1 small bowl
- 3. Pour panko into separate small bowl
- 4. Dredge chicken into egg mixture then coat fully in panko mixture, set aside.
- 5. Heat up cast iron skillet with ghee (or oil). When very hot, add the chicken
- 6. Let chicken cook until almost done
- 7. While chicken is cooking, cut up the fresh motz ball in slices
- 8. Add marinara sauce to skillet and turn chicken over to make sure all coated
- 9. Add slices of motz to the top of the chicken then sprinkle most of the shredded motz on top
- 10. Finish off in oven for 5-10 minutes to melt the cheese and finish cooking (depending on how done the chicken is)
- 11. Take out of oven, sprinkle on rest of the motz and then top with the parm cheese
The way I cook my spaghetti squash is a little bit of a cheat (oops). But I take a fork or knife and pierce holes all around the squash. Put it in a microwave safe dish and cook the squash on one side for 8 minutes. Turn it off and cook for another 6-8 minutes depending on how big it is. Take it out, let it cool and cut it open (be careful!) Scrape the seeds out with spoon, just like would a pumpkin. Then take a fork and scrape doing from top to bottom to get the strands out (this is the spaghetti!)