Preparation time: 15 minutes
Cook time: 25 minutes
Ready in: 40 minutes
Ingredients
- 3 pasture-fed, free-range eggs
- 3/4 cup almond flour
- 1/4 cup flaxseed meal
- 1 tablespoon flax seeds
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 clove garlic, finely chopped
- 1/4 cup grated grass-fed raw milk Parmesan cheese (recommended: Organic Valley)
- 1/2 teaspoon unrefined sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound boneless, skinless pasture-fed, free-range chicken breasts, pound flat and cut into long strips, 1-inch wide
Directions
- Preheat oven to 350° f.
- Beat eggs in a shallow bowl.
- Mix almond flour, flaxseed meal, flax seeds, thyme, basil, garlic, cheese, salt, and pepper in a plate.
- Dip chicken in egg then dredge both sides evenly in the almond flour mixture. Place chicken on a baking sheet.
- Bake for about 25-35 minutes, or until fully cooked.