CHICKEN PARMY

This takes the classic chicken parmy to a whole new delicious level with my own almond and quinoa crumb. You’ll love it

 

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CHICKEN PARMY with a Paleo crumb

Serves 4 (or 2 hungry people)

2 large chicken breasts 

1/2 cup almond flour

1/2 cup quinoa flakes 

2 eggs 

salt and pepper to season

oregano flakes 

tomato paste 

ham slices 

cheese to top 

METHOD

Pre heat oven to 180 degrees.

Slice chicken breasts into two pieces long ways – so they are thinner.

In a bowl mix the oregano flakes, almond flour, quinoa flakes and salt and pepper. Crack 2 eggs into another bowl and whisk.

Get the chicken pieces, dip them in the egg mix, then toss them in the crumbs. I like to repeat this so they are double crumbed but up to you. Do this to all 4 pieces of chicken. Set aside.

Heat pan on stove top with oil. Fry each piece of chicken to brown for 1-2 minutes each side. The chicken won’t be cooked though at all but this will happen in the oven.

Place the browned chicken pieces onto a lined baking tray. Top with tomato paste, ham slices and grated cheese of choice. Bake for 10 minutes until the cheese is melted and the chicken will be perfectly cooked!

Enjoy

K

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