Ingredients:
6 (4 oz) raw boneless, skinless chicken breasts
1/2 cup almond flour
2 cloves garlic, finely chopped
1 1/2 tsp. finely grated lemon peel (lemon zest)
1/4 tsp. sea salt ( I use Himalayan salt)
1/4 tsp. ground black pepper
1 large egg, lightly beaten
11/4 cup water
1 Tbsp. olive oil (or EVOO)
Directions:
1. Preheat oven to 425 degrees
2. Place a chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef's knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board). Repeat with all chicken.
3. Place each chicken breast half between 2 pieces of plastic wrap and pound with a mallet or tenderizer until 1/4-inch thick (or about twice the original size). Set aside.
4. Combine almond flour, garlic, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.
5. Combine egg and water in a shallow dish; whisk to blend
6. Dip each chicken breast into the egg mixture; dredge in almond flour mixture until evenly coated. Set aside
7. Heat oil in large, ovenproof skillet over medium-high heat.
8. Add chicken breasts; cook for 3 to 4 minutes
9. Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer inserted into the thickest part of each breast reads 165 degrees.
Container equivalents: 1 RED, 1/2 ORANGE, 1/2 tsp
We usually eat with a salad, but roasted veggies are great too!
Let me know what you think!!!
