Here is the official recipe- but I modified because that’s just too many ingredients for this busy mom and Samantha is allergic to eggs.
Makes 6 Servings
6 (4-oz) raw chicken breasts, boneless, skinless
1/2 cup almond flour
2 cloves garlic, finely chopped
1 1/2 tsp. finely grated lemon peel (lemon zest)
1/4 tsp. sea salt
1/4 tsp. ground black pepper
1 large egg, lightly beaten
1/4 cup water
1 Tbsp. olive oil
3 tsp. olive oil
6 cups mixed vegetables
Preheat oven to 425 degrees.
Place a chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef’s knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board). Repeat with the remaining chicken.
Place each chicken breast half between 2 pieces of plastic wrap and pound with a mallet or tenderizer until 1/4 inch thick (or about twice the original size). Set aside.
Combine almound flour, garlic, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.
Combine egg and water in a shallow dish; whisk to blend.
Dip each chicken breast into the egg mixture; dredge in almond flour mixture until evenly coated. Set aside.
Heat oil in a large ovenproof skillet over medium-high heat.
Add chicken breasts; cook for 3 to 4 minutes. Turn chicken.
Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer instered into the thickest pat of each breast reads 165 degrees Fahrenheit.
While chicken is baking, heat olive oil in medium skillet over medium heat.
Add vegetables, cook stirring frequently for 2 to 3 minutes or until tender-crisp.
Serve chicken with vegetables.
WHAT I DID
Almond flour, Trader Joes Salt Grinder Everyday seasoning, garlic salt.
Ps- for all you amateur cooks out there, I can’t live without this meat thermometer! You pick the meat (chicken, lamb, pork, steak, turkey) poke the meat, it beeps when it’s cooked. LIFE SAVER!