More advanced chicken breasts

[Guest guest]

> Baked chicken breasts

Speaking of chicken breasts - I made a nice

coating last night - about a third each of

almond meal (the stuff with the skins, not the blanched),

coconut flour and sesame seeds and then I added

chopped parsley,

salt, pepper to taste. (If you want to vary the proportions

a bit, I would lean to more almond meal than coconut flour.)

First I dunked them in scrambled egg (diluted with a little

water) and then I fried them up in Olive Oil.

The coating stuck on, instead of being fragile and peeling off the way it

often does if it is just almond meal. It was moist and fairly yummy.

I think it was probably the most satisfying schnitzel-like coating

I've had since I gave up gluten.

Mara

[Guest guest]

Here's another great recipe for chicken breasts that we all love. They are my

kids' absolute favorite.

Chicken Tenders

Ingredients:

1 lb chicken breasts, sliced thin into tenders.

Half a cup almond flour

1.25 tsp celtic sea salt

0.25 tsp cayenne pepper

1 or 1.5 tsp dry mustard

Tiny pinch oregano

Pinch black pepper

Pinch turmeric (optional)

1 egg

Method:

Mix the almond flour thoroughly with spices.

Beat egg in small bowl.

Set up 4 stations:

Plate with chicken tenders, small bowl with beaten egg, shallow dish with almond

flour and spice mixture and large platter for 'breaded' tenders.

Heat up about 6 tbsps. of olive oil (not extra-virgin) in large skillet until

very hot.

fry tenders in oil until crisp and golden brown. Turn and cook other side.

Drain well on paper towels.

These are absolutely delicious, and great dipped in tomato sauce.

Enjoy!

-

>

> > Baked chicken breasts

>

> Speaking of chicken breasts - I made a nice

> coating last night - about a third each of

> almond meal (the stuff with the skins, not the blanched),

> coconut flour and sesame seeds and then I added

> chopped parsley,

> salt, pepper to taste. (If you want to vary the proportions

> a bit, I would lean to more almond meal than coconut flour.)

>

> First I dunked them in scrambled egg (diluted with a little

> water) and then I fried them up in Olive Oil.

>

> The coating stuck on, instead of being fragile and peeling off the way it

> often does if it is just almond meal. It was moist and fairly yummy.

> I think it was probably the most satisfying schnitzel-like coating

> I've had since I gave up gluten.

>

> Mara

>