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



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 


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!



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