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Cashew chicken parmigiana
Prep Time
15 mins
Cook Time
25 mins
 

(Paleo, Whole30, gluten-free, dairy-free)

Servings: 4
Ingredients
For the chicken
  • 1 lb chicken breasts
  • 1 cup cashew pieces
  • 1 tbs poultry seasoning
  • Almond milk for dredging
For the sauce
  • 6 oz tomato paste
  • 1 tbs basil
  • 1 tbs oregano
For the topping
  • 1 avocado
  • 1 tbs nutritional yeast
  • 4 slices prosciutto
Instructions
For the chicken
  1. Remove any fat or inner parts to form fillets.
  2. Pound the chicken into thin pieces (approximately 1 cm) and set aside.
  3. Using a food processor, combine the cashews and poultry seasoning and process until fine. Don't process for too long or cashew butter will form. Leave some chunks for texture. Place in a flat container for 'crumbing'.
  4. Pour the almond milk into a flat container.
  5. For each piece of chicken, place in the almond milk, then the cashews and then on a wire rack on top of a baking tray.
  6. Once each piece has been 'crumbed', place the baking tray in a pre-heated oven at 350F for 20 minutes.
For the sauce
  1. Mix all ingredients in a small mixing bowl until well combined.
For the topping
  1. Mix all ingredients together.
To assemble
  1. After 20 minutes of baking, take the chicken out of the oven.
  2. Spread the sauce on one side, place a slice of prosciutto on top, then the avocado topping.
  3. Return to the oven for an additional 5 minutes.
  4. Serve and eat immediately.