Health and Home by Haven

There’s something about chicken parm that just hits—and this version is perfect for summertime. It’s hearty without being heavy, full of bold flavor, and the right balance of comfort and freshness. I use a crispy gluten-free breading, made with almond flour crackers, fresh herbs from the garden, and a little kick of smoked chili. Served with a light salad or your favorite high-protein pasta, this meal keeps you satisfied without the food coma. 🍝

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Ingredients (Serves 4–8)

For the Crust:

• 1 cup Simple Mills rosemary & sea salt almond flour crackers (can sub any gluten-free nut flour or seed crackers)
• ¼ cup ground flaxseed
• ½ cup almond flour
• ¼ cup cassava flour
• ½ cup shredded Parmesan cheese
• Fresh basil and oregano
• Pink Himalayan salt, black pepper, paprika, and smoked chili powder to taste

For the Chicken:

• 4 large organic chicken breasts, butterflied
• 1 large egg, lightly beaten
• ½ cup avocado oil (or olive oil)*
• 1–2 cups marinara (I used an organic roasted garlic flavor)
• 1 cup shredded Parmesan cheese, plus extra for topping
• ¼ cup chopped fresh parsley, for garnish
• Optional: pasta of choice (I used Banza angel hair for a high-protein option)

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Instructions

1. Preheat the oven to 400°F and lightly grease a glass baking dish (like a 9×13″ Pyrex).
2. Prepare your cast-iron skillet by heating over medium-high heat. Add your avocado oil to the pan.
3. Make the seasoned crust:
   In a food processor (I used my Cuisinart), blend the crackers, flaxseed, almond flour, cassava flour, Parmesan cheese, fresh herbs, and seasonings until fine and crumbly. Pour into a wide, shallow bowl.
4. Set up your breading station:
   Place the beaten egg in a separate shallow bowl. Set up your coating station with your chicken breasts, the egg wash, and the seasoned crust mixture.
5. Bread the chicken:
   One at a time, dip each piece of chicken into the egg mixture, coating both sides but letting the excess drip off. Then, press it into the crumb mixture until well coated on both sides. Place breaded chicken onto a clean plate or immediately into your skillet.
6. Pan-sear the chicken:
   Sear the chicken 2 pieces at a time, cooking about 5–6 minutes per side until golden and crisp. Transfer to your baking dish.
7. Assemble and bake:
   Spoon marinara sauce over each piece of chicken. Sprinkle with shredded Parmesan and bake for 10 minutes, then broil for 2 minutes to melt and lightly brown the cheese.
8. Serve & enjoy:
   Garnish with fresh parsley and serve hot. I had mine with a light salad, while my boyfriend enjoyed his with Banza angel hair pasta — both are great options!

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Tips & Notes

• *I highly recommend frying with avocado oil because of its high smoke point. It is a much healthier alternative to frying with ultra-processed vegetable oils.
• Try different flavors of crackers like Simple Mills including Garlic and Herb, Sea Salt, and Farmhouse Cheddar.
• This dish is great for leftovers—just reheat in the oven or air fryer for crispiness.
• Use dairy free cheese for a paleo version!

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Let me know if you try it in the comments down below!