Chicken Parmesan- 21 day fix approved!

21 day fix Chicken Parmesan- Recipe Courtesy of Autumn Calabrese- Fixate

I made this for dinner tonight and it was delicious!! I made served this with brown rice pasta for everyone else and my homemade sauce. For myself I chose to have it with a nice salad and my homemade blasamic dressing. It was wonderful. This is a very easy and fairly quick meal to prepare. Clean, whole foods and excellent. Enjoy!!

    *2 tbsp pine nuts

• 1 tbsp cornmeal
• 1/2 tsp onion powder
• 1/2 tsp ground paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/4 tsp ground cayenne pepper
• 1/2 tsp dried oregano leaves
• 1/2 tsp dried thyme leaves
• 1/4 tsp himalayan sea salt
• 1/2 tsp baking powder
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp grated parmigiano cheese
• 1/2 cup almond milk
• 1 large egg white (2 tbsp)
• 4 (4 oz) chicken breasts
• 1 tbsp olive oil
• 2 tbsp shredded mozzarella cheese- I used Vegan Mozz Cheese
• 2 tbsp shredded parmesan cheese

1. Preheat oven to 425 F
2. Place pine nuts and cornmeal in food processor. Pulse until finely ground.
3. Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour, and grated parmesan cheese in a shallow dish, mix well.
4. Combine almond milk and egg white in a shallow disk, whisk to blend.
5. Dip each chicken breast into the almond mixture; dredge in pine nut mixture until evenly coated. Set aside.
6. Heat oil in large, ovenproof skillet over medium high heat until fragrant.
7. Add chicken breasts and cook 3-4 minutes each side.
8. Place skillet in over; bake for 10 to 12 minutes or until a thermometer reads 165F.
9. Remove from oven and top with tomato sauce and fresh mozzarella and Parmesan.
10. Place in oven for 2-4 minutes until cheese is melted and sauce is warm.
11. If you are following the 21 Day Fix here are the container counts: 1 Red, 1 Blue, 1/2 orange, 1 Purple, 3.5 tsp