SERVES 6
Ingredients
Serves 6
Ingredients
• Coconut oil spray (for greasing wire rack)
• 0.5 cup (approx. 2.25 oz / 64 g) tapioca or arrowroot flour
• 3 large eggs
• 0.5 teaspoon garlic powder
• 1.5 cups (approx. 5.25 oz / 150 g) toasted White Sandwich Bread crumbs
• 1 tablespoon olive oil
• Sea salt and pepper
• 6 (6 oz / 170 g each) boneless, skinless chicken breasts (Total 36 oz / 1020 g), trimmed of all visible fat
• 12 oz (approx. 340 g) prepared Spaghetti Squash (see page 59)
• 4 cups (approx. 32 oz / 960 g) tomato sauce, warmed
• 4 oz (approx. 113 g) shredded Coconut Milk Cheddar Cheese (see page 239)
• 1 tablespoon chopped fresh basil
Preparation
1. Adjust the oven rack to the middle position and preheat the oven to 475°F (245°C). Line a rimmed baking sheet with aluminum foil, top it with a wire rack, and spray the rack with oil spray.
2. Set up three shallow dishes for dredging:
o Dish 1: Spread the flour.
o Dish 2: Whisk the eggs and garlic powder together.
o Dish 3: Combine the toasted breadcrumbs, olive oil, 0.25 teaspoon sea salt, and 0.25 teaspoon pepper.
3. Place the chicken between two sheets of plastic wrap and pound gently to an even 0.5-inch thickness. Season the chicken on all sides with sea salt and pepper.
4. Working with one piece of chicken at a time, dredge it in the flour, dip it completely in the egg mixture (letting any excess drip off), then coat it thoroughly with the bread crumb mixture. Press gently to help the crumbs adhere.
5. Place the breaded chicken on the prepared wire rack. Spray the tops of the chicken with oil spray.
6. Bake until the chicken is cooked through and registers 160°F (71°C) on an instant-read thermometer, about 15 to 20 minutes.
7. While the chicken bakes, combine the prepared spaghetti squash with 2 cups (approx. 16 oz / 480 g) of the warmed tomato sauce in a pot. Stir to combine and season with sea salt and pepper to taste. Keep warm over low heat.
8. Once the chicken reaches 160°F (71°C), remove it from the oven. Top each cutlet with a portion of the remaining tomato sauce (using 1 cup total; approx. 8 oz / 240 g) and sprinkle evenly with the shredded cheese.
9. Return the baking sheet to the oven and continue to bake until the cheese has melted, about 3 to 5 minutes.
10. Sprinkle the finished chicken with fresh basil. Serve immediately with the spaghetti squash mixture, passing the remaining 1 cup (approx. 8 oz / 240 g) of tomato sauce separately at the table.
