Almond-Parmesan Chicken & Zucchini Cheddar Patties

Today was a chilly, rainy, blustery day and when I got home I was in the mood for some "comfort food".  After taking a quick scan of the fridge, I decided to make Almond-Parmesan Chicken and Zucchini Cheddar Patties for dinner.  I've made both of these before, except I used a different kind of cheese in the zucchini patties.  This time I used sharp cheddar cheese instead of the Italian blend cheese.  Below I will re-post the recipes the way I made them tonight.  It was a perfect meal for this damp blustery day we had.  I had forgotten how much I liked the zucchini patties too and I really liked them with the cheddar cheese.  One of my readers that made them a little while ago said they were a little salty for her taste, so I am removing the addition of salt from the recipe since the cheeses have salt in them -- it is easy enough to sprinkle on extra salt, if necessary, but you can't take too much salt out!  Below are a couple of pictures as well as the recipes.  Enjoy!

Voila!

BOOM!

Zucchini Cheddar Patties

INGREDIENTS:

2 cups of zucchini, grated and squeezed dry
1 cup of sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
2 eggs, beaten
1/2 cup almond flour
2 Tablespoons coconut flour
1/3 cup sliced green onions or 1/2 teaspoon onion powder

1/2 teaspoon baking powder

1/2 teaspoon freshly ground black pepper, or to taste

Dash of cayenne pepper (optional)
Coconut oil, olive oil and/or butter (enough to coat non-stick skillet)

DIRECTIONS:

Squeeze all excess liquid from grated zucchini (line a clean dish towel with several layers of paper towels; roll and squeeze until excess liquid is removed (or press in a mesh strainer.
  
In a medium bowl, add the zucchini, cheeses, green onions or onion powder, baking powder, almond and coconut flours, eggs, pepper and optional cayenne; mix well.  If mixture is too wet, add a little more almond flour to the mixture,  

In a large non-stick skillet, heat a few tablespoons of oil, and/or butter (as needed) until hot.  Drop heaping tablespoons of the zucchini mixture into the skillet, pressing lightly and cook on both sides until golden brown.  Remove to plate lined with a paper towel to absorb any excess oil or butter.  Serve immediately or keep warm on a parchment paper lined cookie sheet in a 325 degree F oven up to 30 minutes or so.  If desired, season with salt.  

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Almond-Parmesan Chicken

INGREDIENTS:

3 boneless, skinless chicken breasts, beaten to even thickness about 1/2" thick
Coconut or olive oil
1 egg or Egg Beaters, seasoned with salt and pepper
1 cup almond flour/meal
1/4 cup Parmesan cheese, grated
Sea salt and freshly ground black pepper, to taste
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Dash cayenne pepper, optional
Paprika (to sprinkle on after cooking)

DIRECTIONS:

In a medium bowl, mix almond flour, Parmesan, a few shakes of sea salt, freshly ground black pepper, Italian seasoning, onion and garlic powder and optional cayenne pepper; combine thoroughly.  In a small bowl, beat egg and a tablespoon of water or milk; season with salt and pepper.  Dip chicken in egg wash and then coat well with the "almond breading" mixture on both sides; saute in a hot non-stick skillet coated with oil until golden brown on both sides and cooked through.  Sprinkle lightly with paprika.

***Note:  Chicken breast cutlets can be substituted for boneless breasts to reduce cooking time.  Different seasonings can be added to the flour mixture to suit your own taste.