Savorying Chicken Marinara Melt

A dinner that is simply full-filling!


Fresh marinara sauce:

  • 6 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 8 fresh tomatoes, or 28oz can of stewed tomatoes
  • 1 6oz can of tomato paste
  • 3 handfuls of chopped fresh parsley
  • 1 clove garlic, minced
  • 2 handfuls of fresh oregano
  • 1/4 tsp Himalayan salt
  • pepper
  • 1/2 cup white wine – I used non-alcoholic wine from Superstore. It was only $3 and it worked perfectly and saved us a bit of money too!


  • 4 boneless, skinless chicken breasts, pounded thin – if you don’t have a mallet, use the bottom of a saucepan. Either way, it’s therapeutic!
  • 1/2 cup almond flour
  • 1 cup breadcrumbs – I usually make my own every couple of months out of Kinnikinnick Foods Candidi bread and store them in freezer
  • 1/4 cup almond milk
  • 2 eggs
  • 1/4 cup coconut oil
  • marinara sauce [from above]
  • 1 cup shredded mozzarella daiya cheese – this stuff is amazing, and soy free!
  • 1/2 cup pepperoni, chopped


  1. To make marinara sauce: place olive oil and onion in a medium sized saucepan, saute on medium heat until onions become translucent.
  2. Meanwhile, combine tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in food processor. Process until smooth.
  3. Add tomato mix and wine to onions. Bring to a boil, reduce heat and allow to simmer for 30 minutes.
  4. To make casserole: preheat oven to 450F, and melt coconut oil in medium frying pan.
  5. Combine almond flour and breadcrumbs in a shallow dish, and eggs and milk in a second shallow dish.
  6. Coat chicken in egg and milk mixture, then flour and breadcrumb mixture.
  7. Place coated chicken in frying pan on medium-high heat. Fry until cooked through.
  8. Place chicken at the bottom of 2.3L casserole dish, pour marinara sauce over top, then cheese, and finish it off with pepperoni.
  9. Bake uncovered for 15 minutes.

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