Paleo "Breaded" Chicken Marinara with Roasted Green Beans

This was a recipe that just sort of evolved.  I had chicken breasts defrosting but I was faced with 2 dilemmas:  1.  I didn't want chicken...again and 2.  I had zero inspiration today.  Let me give you a little background pretty much everyday I ask my husband what he would like for dinner; sometimes his ideas inspire me (like tonight) and other times I turn my nose up and make something completely different.  Tonight when I told him I had chicken defrosting he goes "do we have any bread crumbs?  Because breaded chicken sounds goods?"  Apparently he has issues with short term amnesia and has forgotten that I'm no longer buying bread so therefore we don't have any breadcrumbs.  But he was on to something and so my recipe evolved.

Here is what you will need:


Chicken
2 chicken breasts I fillet them to make a total of 4
1/2-3/4 cup of roasted unsalted almonds
2-3 tbsp coconut flour
1 tsp oregano
sea salt & pepper to taste
1 omega 3 enriched egg
1/2 cup unsweetened coconut milk
Sauce
1 can organic unsalted diced tomato
1 clove garlic minced
2 tsp oregano
2 tsp basil
1 tsp thyme

Preheat oven to 425°, line baking sheet with foil and spray w/cooking spray or olive oil. Add almonds to food processor and finely grind.  Be careful not to let it grind up too long or you will end up with some really fantastic almond butter.  Once ground, add coconut flour and pulse several times to combine well.  Add mixture to a large plate, add oregano, sea salt and pepper.  In a shallow bowl combine coconut milk and egg, whisk well to combine.  Add chicken to egg mixture, dredge in almond mix and coat chicken well.  Bake for 15 minutes.

While chicken is baking add tomatoes, garlic, oregano, basil and thyme to a sauce pan.  Bring to a boil and simmer for 10 minutes.  I didn't want a "chunky" sauce so I used an immersion blender to puree the tomatoes.

While the sauce is simmering I roasted to green beans in a large saute pan with a couple tbsp of coconut oil. 

Spoon the tomato sauce over the chicken and cook for another 5 minutes.  Sprinkle fresh basil and parley over the top and serve with the green beans or veggies of your choice.