Paleo Chicken Parmigiana

To stay in the Italian mood, it wouldn't be long until the Parmigiana would be next on the Paleo list. Originally from the south of Italy, this classic dish has been adopted by many other countries, with each giving it a twist of it's own. For example, any self-respecting pub in Australia serves a Chicken Parma, even resulting in a rating site where to find the best one. And since 50% of our household is Australian, enter the Paleo Chicken Parmigiana.


2 chicken breasts
sliced ham
2 tbs coconut flour
coconut oil
egg, whisked
grated old Gouda (if you eat dairy)
oregano
grated coconut
salt & pepper


For the sauce:
5 tomatoes
basil
garlic powder
1 dried chilli


Start with the sauce, cook the tomatoes with the garlic, basil & chilli until desired taste
Mix the grated coconut with the oregano, salt & pepper. Basically, add pinches here and there to taste. Het the coconut oil, and in the meantime, dip the chicken breasts in the egg and then sprinkle some coconut flouw on both sides. Last, dip it in the grated coconut mix to "bread" the chicken. Cook in coconut oil until tender. 
Meanwhile, pre-heat the oven to 180C (350F)
Lay out the chicken on an oven tray, put a slice of ham on and last, add a layer of tomato sauce. If you are eating dairy, sprinkle some grated cheese on the tomato sauce and cook in the oven for another 15-20 mins. Serve with veggies, salad or even some eggplant fries!