Chicken Parmigiano and Blueberry Muffins

I have found this new blog called http://www.elanaspantry.com/. This woman has amazing recipes listed. She doesn't use any flour in her recipes. I have now made two of them and let me tell you, they are awesome. Someday, I will remember to take pictures of the food before we devour it. Here are the two recipes I have tried. The titles are links to Elana's Pantry.

Chicken Parmigiano

4 chicken breasts, boneless (1 to 1½ lbs total)
2 cups blanched almond flour
2 eggs, whisked
6 tablespoons salted butter
2 (7) ounce bottles Bionaturæ® Organic Tomato Paste
2 cups water
1 teaspoon Herbes de Provence
6 cloves garlic, sliced
16 ounces mozzarella cheese

Cut chicken breasts in half for thinner cutlets; pat dry
Dip cutlets in egg, let excess run off then coat with almond flour
Melt butter over medium heat; then saute chicken cutlets until deep golden brown on both sides
Remove chicken and drain on paper towel
(Instead of making my own tomato sauce, I just bought some really good jar stuff) For tomato sauce combine tomato paste, water, Herbes de Provence and garlic in a pan; simmer for 15 minutes
Place ½ cup tomato sauce on bottom of a 12 x 8 inch baking dish
Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
Bake at 400 degrees for 10 minutes
Serve

Makes 12 cutlets - serves 4


Blueberry Muffins

½ cup coconut flour, sifted
½ teaspoon celtic sea salt
½ teaspoon baking soda
6 eggs
⅓ cup agave nectar
⅓ cup grapeseed oil
1 tablespoon vanilla extract
1 cup blueberries, fresh or frozen

In a small bowl, combine coconut flour, salt and baking soda
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer
Mix dry ingredients into wet, blending with a hand mixer
Gently fold in blueberries
Place batter in paper lined muffin tins
Bake at 350 degrees for 20-25 minutes
Cool and serve

Makes 12 muffins