Chicken Parmesan

Chicken Parmesan (Fixate)
Serves: 2

2 oven-fried chicken breast (see recipe below)
6 tbsp. jarred tomato sauce (such as Classico brand)
4 tbsp. shredded mozzarella cheese
4 tbsp. shredded Parmesan cheese

Preheat oven to 350. Place chicken in medium baking dish. Top with tomato sauce and cheeses. Cover with aluminum foil and bake for 5-10 minutes, or until cheese is bubbly.

Portion Fix per serving: 1 red, 1 blue, 1/2 orange, 3.5 tsp.

Oven-Fried Chicken (Fixate)
Serves: 2

1 tbsp. pine nuts, toasted
1/2 tbsp. cornmeal
1/4 tsp. onion powder
1/4 tsp. ground paprika
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
1/4 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
1/8 tsp. Himalayan salt
1/4 tsp. baking powder
1/8 cup almond flour
1/8 cup coconut flour
1 tbsp. grated parmigiano cheese
1/4 cup buttermilk
1 large egg white
2 (4-oz each) raw chicken breasts, boneless, skinless
1/2 tbsp. olive oil

1. Preheat oven to 425.
2. Place pine nuts and cornmeal in food processor. Cover and 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 cheese in a shallow dish. Mix well and set aside.
4. Combine buttermilk and egg white in a shallow dish. Whisk to blend.
5. Dip each chicken breast into the buttermilk 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; cook for 3-4 minutes. Turn chicken.
8. Place skillet in oven; bake for 10-12 minutes, or until chicken reads 165 degrees at thickest part.