OK so this recipe was originally for Paleo Chicken Parm, and included topping it with fresh mozzarella cheese, which had to be eliminated for WLC.  We use a combo of coconut flour, almond flour, and dried herbs to make a pseudo-breading. Make your own sauce. I Serve this over roasted spaghetti squash and it by far does the job. I use olive oil for all saute needs. Feel free to use coconut oil. Make the sauce, and then prepare the chicken while it simmers. Here we go:

For the sauce:

1 medium onion, diced
2 glovees garlic, diced
1 tbsp tomato paste
1 tbsp dried oregano
1 tbsp dried basil
1 bay leaf
28 oz can whole peeled San Marzano tomatoes (I don’t like crazy amounts of sauce, you can always add a second can)*
* Many canned tomatoes will contain Citric Acid. I checked with the people over at WLC and they said that it is an approved ingredient since it is a natural preservative. Calcium Chloride also fits the bill.

1) Over medium heat, saute the onion in some oil for 5 minutes or so – until they are translucent. Then add the garlic and cook another 2-3 minutes until it’s fragrant.

2) Add the tomato paste and herbs and cook for 3 minutes, until the paste is brick red.

3) Add the tomatoes, season with salt and pepper, bring to a simmer and continue to simmer on medium-low, stirring occasionally for at least 30 min.

For the chicken:

3 skinless, boneless chicken breasts (pounded out relatively thin)
1/4 cup coconut flour
1/8 cup almond flour
3 tbsp dried italian seasoning (thyme, parsley, oregano, basil)
1 tsp garlic powder
1 tbsp salt
1/2 tbsp black pepper

Preheat oven to 425 degrees F.

1) In a shallow, wide container, combine the flours, salt, pepper and herbs. Coat each chicken breast in the mixture and set aside.

2) In a large skillet, heat oil over medium-high heat. Cook the coated chicken breasts until golden brown (3-5 minutes per side) and set aside on a paper towel or baking rack. This step is important. Coconut/almond flour can get mealy. You want to give the coating some time to drip off the excess oil and crisp up.

3) In a large baking pan, put a few spoonfuls of the sauce down, then lay the chicken breasts on top of it. Cover the chicken in some of the sauce.

4) Bake for 15 minutes. You don’t really NEED to do this step since we don’t have cheese to melt.  The sauce will continue cooking down and thickening up, though, so you can decide for yourself.

Add some more sauce when serving if you want! You could eat this on its own but I love it over spaghetti squash (cut in half, clean out, salt and pepper and roast at 425 for 40 min). This recipe can be done with eggplant, pork, veal…get crazy!