Ingredients
- 3/4cup almond meal
- 1/4cup oat flour
- 1/4teaspoon paprika
- 1/2teaspoon onion powder
- 1/2teaspoon oregano
- 2teaspoons sea salt
- 1/2teaspoon garlic powder
- 2 eggs
- 4 boneless, skinless chicken breasts
- 2tablespoons extra virgin olive oil
Servings:
Instructions
- In a large bowl, combine the almond meal, oat flour, paprika, onion powder, oregano, salt and garlic powder and set aside.
- In a medium bowl, whisk the eggs and set aside.
- Pound the chicken to an even thickness (about ½ inch) by placing the breasts between 2 plastic bags or sheets of plastic wrap and hitting the thick part of the chicken with a flat meat pounder or rolling pin.
- Dip the chicken breasts into the egg mixture. After dipping chicken into the egg, dip into the dry mixture so that it is evenly covered.
- In a deep skillet, heat the oil on medium-high heat. Add the chicken to the skillet and cook for 6 to 8 minutes on each side or until cooked through. Time will depend on the thickness of the chicken.