This delicious chicken recipe is a family favorite at my house! The almond meal gives it a nice crunch without using wheat flour (I don’t eat wheat for a number of reasons) and the chicken stays nice and juicy.
1lb of chicken tenders or sliced breast meat
¼ cup almond flour
½ teaspoon Redmond REAL salt
¼ teaspoon fresh ground black pepper
Dash of dried oregano leaves
2 tablespoons raw coconut oil
In a medium sized pan heat oil to medium heat. Combine almond flour with salt, pepper and parmesan cheese and stir to blend. Press chicken into breading mixture and coat evenly. Cook chicken in the pan until there is no pink left in the middle of the chicken, the juices run clear when punctured with a fork or the internal temperature reads 160 degrees or higher.
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