Paleo Chicken (non) Parmesano

4 skinless, boneless, chicken breasts, pounded thin (about 1/4-1/12 inch)

1 C almond meal

1 T Italian seasoning

1 T garlic powder

pinch sea salt

1 tsp. black pepper

2 eggs

2 T olive oil

Sauce:

2 cans diced tomatoes

2 cans tomato paste

12 oz red wine

1/4 C water

1 yellow onion, diced

4 cloves garlic, minced

a generous 2+ T fresh chopped rosemary

1 T Italian seasoning

1/2 tsp. fresh ground black pepper

pinch sea salt

Make the sauce early in the day and let it simmer. As it thickens, add a bit more water if needed. 

Preheat oven to 350 degrees. Trim and pound chicken breast to desired thickness. Whisk eggs together in a shallow bowl. Combine almond meal, Italian seasoning, pepper and salt in another shallow bowl (mix well). Heat olive oil in a large skillet. Dredge chicken in egg and lightly coat with almond meal seasoning. Immediately brown in olive oil. Cook for about 4-5 minutes on each side. Remove to baking dish. Repeat with all chicken pieces. Pour sauce (about a ladle full per chicken piece). Bake, uncovered for 10 minutes. Leftover sauce can be frozen in a freezer-safe bag for another meal.