Baked Chicken Parmesan with Spaghetti

• 91
  1 1/2 lb boneless skinless chicken breasts, halved horizontally into 4 cutlets

  Organic Chicken Breast91$26.85Buy from Acre & Stock
• 84
  1 egg, beaten

  Eggs Organic84$7.75Buy from Creme de la Crop
• 88
  3/4 cup organic almond flour

  Organic Almond Flour88$4.68Buy from HealVia
• 93
  1 tbsp organic Italian seasoning

  Organic Italian Seasoning93$16.00Buy from Smith & Truslow
• 92
  1 tsp organic garlic powder

  Simply Organic Single Origin Californian Garlic Powder92$13.95Buy from MadeinUSAForever
• 85
  1/2 cup grated Parmesan cheese

  Parmesan Truffle Salt85$22.00Buy from The Meadow
• 1 tsp salt, dividedPantry staple
• 1/2 tsp black pepperPantry staple
• 94
  2 tbsp extra-virgin olive oil, divided

  Organic Extra Virgin Olive Oil94$132.00Buy from Oliva Dorado
• 86
  2 cups organic marinara sauce, divided

  Bionaturae™, Organic Marinara, 24 oz (680 g)86$9.44Buy from Vitacost
• 71
  6 oz buffalo mozzarella, sliced into 8 rounds

  SWR Raw Buffalo Square Mozzarella 8 oz71$22.06Buy from Southwest Ranches Farmers Market
• 82
  8 oz organic semolina spaghetti

  Spaghetti, Semolina, Organic82$4.95Buy from Country Life Natural Foods
• 12 cups waterPantry staple

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1. 1

   Position an oven rack in the center, preheat to 425°F (220°C), and grease a rimmed baking sheet with 1 tablespoon of extra-virgin olive oil. Bring the water to a rolling boil in a large pot over high heat with 1/2 teaspoon of salt.

2. 2

   Season the halved chicken cutlets evenly on both sides with the remaining 1/2 teaspoon of salt and the black pepper. In a shallow bowl, place the beaten egg; in a second shallow dish, stir together the almond flour, grated Parmesan cheese, organic Italian seasoning, and garlic powder.

3. 3

   Dip each cutlet into the beaten egg to coat thoroughly, letting any excess drip off, then press firmly into the almond flour mixture to coat both sides evenly.

4. 4

   Arrange the breaded cutlets in a single layer on the prepared baking sheet. Drizzle the tops evenly with the remaining 1 tablespoon of extra-virgin olive oil and bake for 12 minutes until the coating turns lightly golden.

5. 5

   While the chicken bakes, drop the organic semolina spaghetti into the boiling water and cook uncovered over medium-high heat for 8 to 9 minutes until al dente. Drain well, return the pasta to the warm pot, and toss with 1 1/4 cups of organic marinara sauce.

6. 6

   Remove the baking sheet from the oven. Spoon 3 tablespoons of the remaining marinara sauce over each cutlet and crown each with two slices of buffalo mozzarella. Return to the oven and bake for 6 to 8 minutes, until the cheese is melted and bubbling and the chicken reaches an internal temperature of 165°F.

7. 7

   Divide the warm, sauced spaghetti among four dinner plates, set a baked chicken parmesan cutlet atop each portion, and serve immediately.