I had so much homemade tomato sauce that I had to think of another recipe to use it up.  Luckily, I had some almond flour in my freezer from the time I made macarons, so I decided to make some chicken parmesan.

I made an egg wash with water and two eggs, dipped my chicken into the egg wash, then onto a plate of almond flour, salt, pepper, and hot paprika.  I seared the chicken breasts for about 7 minutes per side in a shallow stovetop pan to get a nice crust.  The almond flour doesn’t hold up as well as regular flour in the pan, but the texture I got from it was really nice and gave us that feeling of eating a pan fried chicken breast.

I nestled the four breasts into a pyrex with some tomato sauce underneath and grated some parmesan cheese on top (not much).  I served a breast on top of a bed of sauteed spinach, and it was a perfect, Italian-style meal!