Hemp Heart Chicken Parmesan

Ingredients:

Hemp Heart Chicken Parm

6 skinless chicken thighs or 3 breasts, cut into 6 cutlets 2 eggs
2 Tbsp almond milk or milk
1 cup grated mozzarella, fontina, or provolone

1⁄2 fresh grated parmesan cheese 1 cup almond flour
1⁄2 cup hemp hearts
2 roma tomatoes

1 cup basil chiffonade
1⁄2 tsp smoked paprika or cayenne 1⁄2 tsp fresh cracked pepper
1 tsp salt
1 1⁄2 cup marinara sauce
6 Tbsp avocado oil

Preparation:

Pre-heat oven to 425 F.
Pour 1 cup of the marinara into a large glass Pyrex or roasting pan and distribute evenly.

Whisk the eggs and milk together in a bowl and set aside. Combine 1⁄2 cup of the almond flour, the hemp hearts, the parmesan cheese, salt, and spices and place on a plate or bowl for dredging. Place the other 1⁄2 cup of the almond flour in it’s own bowl or plate.

Heat 2-3 Tbsp of the avocado oil in a large, non stick pan. Dredge the chicken first in the plain almond flour, then dip in the egg wash, then dredge in the hemp heart mixture. Fry the chicken in the avocado oil until golden brown. It will not cook all the way through, this is just to par cook the chicken. You can do 3 at a time. When the chicken is crispy and golden brown, transfer to the pan with the marinara sauce.

Lower oven to 400 F. Slice the tomatoes and layer two slices per chicken. Add the grated cheese evenly over the chicken and bake, uncovered for 15 minutes at which point you can turn the broiler on low for about 2 minutes if you like the cheese to get crispy.

Serve with remaining marinara sauce.