Keto Chicken Parmesan with Fresh Tomato Slices

This post is sponsored by Belgioioso and FeedFeed.

Where does the time go my dear? My mother used to say that at the end of every single Summer. We had spent the warmest days of the year enjoying lengthy outdoor dinners, eating fruit harvested just a mile away and listening to crickets awake after their slumber. We held on to what Summer brought for as long as we could until it was time to polish our school shoes, put up the outdoor seating and prepare as all routine returned back to normal once again. Aaah, Summer is always a dream, isn't it? To this day, I spend the last week of August gathering as much Summer produce as I can to preserve and cook with. 

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I recently made the decision to try following a Keto diet and have since been coming up with ways to enjoy my favorite Summer recipes, minus the carbs. Thankfully, cheese (Fresh Mozzarella in particular) is a very popular and beloved ingredient in the ketogenic way of eating. The cream of the crop in terms of mozzarella for me is the line of BelGioioso Fresh Mozzarella.  You all know (If you've known me for a while) that delicious cheese is my kryptonite :)

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BelGioioso as a company was started in 1979 when founder Errico Auricchio moved to Wisconsin from Italy with his family and started making the cheese he grew up eating. The company grew and now offers over 25 varieties of specialty cheese to the U.S market and counting. I love family companies so much, tradition and recipes passed down from one generation to the next - What a legacy to leave and what a way to continue the traditions of one's home country. As an immigrant to this country myself it really resonates with me. Heritage is everything and it shows in their products - I've always found their cheese to be so fresh and truly, you can taste the love. That's exactly how I feel about simple food prepared with intention. It doesn't have to be complex to be delicious, and it doesn't have to take a long time to prepare. This recipe is perfect for those weeknights where you're short on time and uses up some of those Summer tomatoes you still have on the counter :) I did not include a recipe for marinara because we all have our favorite, jarred keto-friendly marinara works perfectly here. Else, roast some tomatoes and garlic then blend it with some olive oil.  I used one of BelGioioso’s freshly sliced cheese logs, which I always have on hand to save time. They are wonderful marinated and eaten as is or used in caprese salads, sandwiches and so on. But you already knew that!

Click here for official giveaway rules on how you could win a BelGioioso Cheese prize box and some awesome Le Creuset pieces, perfect for your next gathering!

Ingredients:
Serves 4

1 BelGioioso Freshly Sliced Mozzarella Cheese Log
1 tablespoon fresh oregano
1 tablespoon dried basil
1 teaspoon red pepper flakes
½  cup olive oil, divided
½ cup fine almond flour
½ cup BelGioioso Freshly Grated Parmesan Cheese
2 large chicken breasts, split in half lengthways
1 tablespoon kosher salt
1 teaspoon crushed black pepper
1 egg, beaten
2 cups marinara
2 campari or other tomatoes, sliced
Optional garnish: Fresh oregano, basil and cracked black pepper

Method:

Preheat oven to Broil.

Season BelGioioso Fresh Mozzarella with oregano, basil and red pepper flakes and drizzle with ¼ cup olive oil. Set aside to marinate.

Heat a large ovenproof skillet to medium-high and add remaining olive oil. In a shallow bowl, whisk almond flour and BelGioioso Grated Parmesan with a fork to combine. Season chicken on both sides with salt and pepper, then dip in beaten egg mixture and dredge with almond flour cheese mixture.

Shallow fry for 2-3 minutes per side and remove chicken. Add marinara (I love making my own and freezing, then using in dishes like this) to skillet and place the chicken on top, followed by the marinated BelGioioso Fresh Mozzarella slices. The reason why I do this instead of the traditional method of pouring the sauce on top is because I like to keep the top crispy. Please change this up if you’d like.

Broil for 5 minutes in the oven until the cheese is melted and bubbling and chicken registers 165F when using a thermometer. Remove skillet from oven and top with fresh tomato slices, followed by fresh oregano and cracked pepper. Serve immediately - Delicious on top of zucchini noodles! Keep scrolling for a few step-by-step images.

When dredging the chicken, sometimes I omit the egg and it works very well. A great way to reduce some of the calories.

When dredging the chicken, sometimes I omit the egg and it works very well. A great way to reduce some of the calories.

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This post is sponsored by BelGioioso and FeedFeed but all opinions are my own, thank you for supporting the brands that support The Daley Plate.

 

 

Instant Pot Hawaij Spiced Chicken with Zhug

This recipe is sponsored by Pompeian. Their range of extra virgin olive oils and organic vinegars are staples in my kitchen and I am thrilled to bring you this easy weeknight dish in partnership with them.

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I am a big fan of chicken and those of you who follow me on Instagram are probably aware of that but let's face it...sometimes it gets a little how can I say? Boring?
Lately, there has been an influx of amazing products that make it easy to transform a humble bird with the flavors and fragrances of faraway places. Deep, savory Middle Eastern flavors are so popular right now and for good reason. Amazing spices and blends like hawaij, ras el hanout, berbere, sumac and sauces like zhug liven the palate and make people at the table go "Wow!"
I can get behind that. If we are going to eat chicken AGAIN let it be bold in flavor and even better, let it be quick to prepare. If you can prep the bird a day ahead of time and let it soak in that marinade, this recipe will only take about 45 minutes start to finish in your Instant Pot. That includes coming to pressure (5-10 minutes) and releasing pressure naturally (10 minutes). This is a more realistic time than recipes that promise a 15 minute start to finish process. Thankfully you can walk away from an Instant Pot and prepare sides, pour yourself a glass of wine, fold laundry (maybe not) or set the table while you take in the intoxicating aroma of Hawaij Chicken cooking. 

Hawaij - A Yemenite Spice Blend mostly used for soups and stews, but don't let that limit your experiments! 

Hawaij - A Yemenite Spice Blend mostly used for soups and stews, but don't let that limit your experiments! 

What is Hawaij? A Middle Eastern spice blend that often includes a mix of turmeric, cardamom, black pepper, cumin, coriander and sometimes clove. You can purchase it online or make your own, I'll include an easy basic recipe below that you can customize to suit your taste. I love combining it with Pompeian Robust Extra Virgin Olive Oil, especially when going the non-traditional route of using it as a marinade. Bold flavor needs a stronger oil.

Easy Hawaij Blend:

Spice a dish with love and it pleases every palate.
— Plautus

3 tablespoons ground black pepper
3 tablespoons ground cumin
1 tablespoon ground cardamom
3 tablespoons ground turmeric
2 tablespoons kosher salt

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Instant Pot Hawaij Spiced Chicken

Ingredients:
1 2.5lb (small) whole chicken OR chicken pieces
1/4 cup Pompeian Robust Extra Virgin Olive Oil
4 tablespoons Hawaij spice blend
2 tablespoons kosher salt (fine grain works well)
1 large onion, sliced
4 cloves garlic, crushed
1 cup chicken stock
1/2 cup sliced almonds, toasted

Optional to serve:  Parsley, Red Onion & Tomato Salad
2 cups cherry tomatoes, sliced
1/4 cup thinly sliced red onion
1/4 cup fresh parsley
1 teaspoon sumac powder
1 tablespoon Pompeian Organic Apple Cider Vinegar

Method:
Combine Pompeian Robust Extra Virgin Olive Oil, Hawaij spice and salt in a small bowl.  With your hands, rub the marinade onto the chicken to season every inch, inside and outside. Ideally, this step should be done a day ahead of time to ensure an evenly seasoned bird. 

Turn the Instant Pot on, making sure that pressure is set to HIGH. Place sliced onion and garlic in the inner pot and cover with stock. Place chicken on top of the onions, breast side up, then close the lid and set the valve to "sealing." Set the timer for 18 minutes. The Instant Pot will come to steam a little and then seal, starting the timer.
Prepare the salad by combining all ingredients in a small bowl. Cover and place in the refrigerator.

Once the timer on your Instant Pot beeps, allow the pressure to release naturally - Do not manually release the pressure valve. When the pressure gauge drops, remove chicken and serve whole or cut into pieces. I like to place the chicken on a baking sheet or tray and crisp it up in a 450F oven set to "broil" for 5-8 minutes.  The gravy created in the Instant Pot while cooking the chicken is delicious poured over the bird, especially when served with rice. 
Sprinkle chicken with toasted almonds and optional salad.

Try it with my version of  Zhug, a Yemenite green hot sauce that delivers another punch thanks to serrano peppers. Find the easy recipe below:

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