Chicken Parmesan on Herbed Flatbread (Grain Free)

This was the BEST SANDWICH EVER! Everything from the bread to the chicken and marinara sauce hit all of my taste buds beautifully!  As I am eating this sandwich I am reminded that I have given up NOTHING of value since going grain and sugar free 10 months ago.  With a little bit of creativity, I have re-made all of my favorite foods!  Life is good!

This flatbread is pretty easy.  The only key is to get it even when you press it out.  You can use a rolling pin to do this. Just put the dough between 2 pieces of parchment paper before you start.  This will create a very sturdy bread for this sandwich (and many more to come!).  A Meatball sandwich is next!! ;-) 

I cooked my flat bread for 15 minutes but then I cut it in half and put it in the toaster for just a bit for a little more browning. This also hardens it up a little more.  It doesn't take long in the toaster, please don't burn the bread! 

Chicken Parmesan on Herbed Flatbread

 

Herbed Flatbread

Makes 4

1/2 cup almond flour
3 tbsp coconut flour

1/4 cup grated Parmesan Cheese 
1 tsp baking powder
1/8 tsp garlic powder

1/2 tsp dried Basil

1/8 tsp salt

2 tbsp butter, melted
1/4 cup Sour Cream
1 egg
1/2 cup shredded sharp cheddar cheese

Preheat oven to 350 degrees and line 2 cookie sheets with Parchment paper.   Mix dry ingredients.  In a separate bowl, blend butter, sour cream and eggs.  Stir in cheese and then add to dry ingredients.  Mix well until dough forms. Divide dough into 4 parts.

Put dough onto parchment lined cookie sheets.  Press out dough until it measures around 5 to 6 inches in diameter.  Make dough thin, but even without holes.

Bake for around 15-17 minutes or until crust starts to brown.  A little brownness will give you a more sturdy crust when cooled.

 

Chicken Parmesan

 

2 Chicken breast, split in half

Salt/pepper or favorite seasoning blend

3 tbsp butter or coconut oil for pan

Mozzarella (or other Cheese) (melted)

 

Heat a large frying pan.  Season both sides of chicken breast generously with salt/pepper or your favorite seasoning blend. Add melted butter to pan.  Sear chicken breast 3-4 minutes on each side or until done.

 

Marinara Sauce

1 large (28 oz) can of whole tomatoes 

1 large (28 oz) can of diced tomatoes

3 tbsp chopped garlic

10-12 large basil leaves (or 2 tbsp of dried)

1/2 tbsp dried thyme

1 tbsp onion powder

1/4 tsp of red pepper flakes

2-3 servings of stevia powder

Add all ingredients to large pot.  Use immersion blender and blend until your desired consistency.  Cook on medium-low, covered for at least 15 minutes. 

Assembly:

Cut flatbread in half.  Place a few tablespoons of marinara sauce on bread.  Top with chicken breast and more marinara.  Finish off with Mozzarella (I actually used sharp cheddar and placed the cheese in microwave long enough for it to melt and then poured it over the chicken).  Top with other piece of flat bread. Now the important part, Eat and enjoy! 

**Save extra marinara for future recipes like Herbed Pita Chips!!