Ingredients – Chicken
2 to 3 chicken breasts, thinly sliced
6 slices bacon, precooked & cut into bits
6 slices provolone cheese, cut into halves
1 cup coconut flour
1 cup pasta sauce
1 tsp corn starch
spices for seasoning
oil or butter for frying
Directions – Chicken
Note: For this recipe, you want your chicken breasts to be no more than 3/4″ to 1″. This can be done by either slicing them yourself, buying thinly sliced chicken breasts or pounding them thin. This desired thickness will allow the chicken to cook evenly as well as quickly.
In a ziplock, add chicken and spices. Mix thoroughly til well combined. Allow chicken to marinate for 30 mins.
In another ziplock, add flour and cornstarch. Zip and shake to mix thoroughly.
Add chicken a few pieces at a time to ziplock with flour mixture. Shake to coat chicken. Repeat til all chicken breasts are coated.
Heat a saute pan over med-high heat. Add butter when pan is hot to reduce the chance of burning the butter.
Pan fry chicken in butter til golden brown, about 3 to 4 mins per side. Check for the internal temp of 165 degrees.
Transfer chicken to a rimmed baking sheet lined with parchment paper. Layer on about 1 tbsp of pasta sauce, cheese and then bacon.
Bake at 350 degrees for 5 to 10 mins til cheese is melted and bubbly.
Ingredients – Pasta
2 zucchini, large
2 cups pasta sauce
1 tbsp olive oil
salt and pepper to taste
Directions – Pasta
Using a spiral veggie slicer, cut zucchini into noodles. Over med heat, lightly saute zoodles in olive oil for 1 to 2 mins then season to taste. Saute for another 1 to 2 mins. Do not overcook.
In a separate pot, heat pasta sauce.
Serve chicken atop zucchini pasta.
Serves 3 to 4.