Ingredients
- 2 Tb coconut oil
- 1 onion
- 4 cloves minced garlic
- 2- 28oz cans tomato puree
- 1 16 oz can crushed tomatoes
- 1 bay leaf
- 1 tsp dried parsley
- 2 tsp dried oregano
- 1 tsp crushed red pepper
- 1 tsp salt
- 1 cup water
- Chicken: 2 #s
- 1 1/2 c almond flour
- 6 Tb coconut oil
- 3 eggs 2 Tb butter
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried oregano
Details
Preparation
Step 1
Cook onions & garlic in oil till tender, about 5 min. Add rest of sauce, mix well and bring to boil, reduce heat to low & let simmer for 30 min. Cover after 5 min to avoid huge mess.
Preheat oven to 400 F Heat oil in large pan. In bowl, add all dry ingredients & mix well.
Dredge each piece of hcicken in the dry mix, then eggs, then dry mix again. Put in pan and fry about 3 min each side
Pour sauce into frying pan and het auce to simmer, add chicken back into pan on top of the sauce, simmer another 5 min, then cover and cook in oven for 10 min. After 10 min, remove cover & add mozz cheese to top if you want. Cook uncovered another 10 min.
Spaghetti squash. Cook 375 - 400 for an hour, Season with 1/2 tsp oregano, garlic pwd and salt & pepper........
Review this recipe