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the aboc parma

by Carl Brewer last modified 2011-04-11 03:53

No flour! sort-of-paleo. Yum.

Feeds 4 (ok, two sprinters ... 4 normal humans ...)

4 x chicken breast fillets (skin 'em yourself, it's cheaper)

2 eggs

1 can (400ml) diced/puree tomato


mixed pizza cheese (tasty/parmisan & mozzarella)


For the crumbs (this is the magic, no flour!):

1 cup almond meal

1/2 cap LSA (linseed, some other seeds ...) or 1/2 cup hazlenut meal

1 tablespoon parsely

1 teaspoon garlic powder

1 teaspoon oregano

1 teaspoon coarse grind black pepper

1 teaspoon paprika/chilli powder


Mix the crumbs mix up in a big bowl, bust two eggs into another bowl and beat them up.

Beat the chicken until it's flat-ish (around 1cm thick) - you can do this by beating it with a rolling pin at a pinch

dip the chicken in the eggs, be generous.  Then dip the now eggy chicken in the crumbs mix, cover generously - make it thick!


Heat up a big frypan, load with good oil (I use macadamia oil, not cheap, but yummy), get it hot but not smoking.  Fry the chicken until the mixture goes crunchy - do not cook completely or it will dry out later when you bake it.  Around 2-3 mins per side is all you need.

Pop the chicken bits in an oven tray (on foil, makes the cleanup easy).  Spoon on some tomato (this is the lazy way), then sprinkle on some basil and more pepper.  Cover in the funky grated pizza-cheese.

Heat oven to around 180.  Pop in for ~20 mins (this is where you'll stuff it up if you've over cooked them in the frypan), until the cheese is all melted and everything's sizzling.

Take out, eat. Good with a simple salad of various leaves and tomatoes, also good with fried or roast pumpkin and parsnip if you have time to cook them.


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