Hey Everyone! Hope you all have a hoppy Easter weekend. After 93 consecutive posts I am taking a few days off for the weekend to focus on my family and take pictures of my kids instead of my food. Ha - I'm sure I will still be snapping pictures of my food but I'll make sure to also take some of humans (as my 3 year old likes to call us). Hope you have a great weekend and don't overdo it on the treats - its not worth it.
I'm leaving you with an awesome recipe. Even my husbands wheat-loving "how do you live like this man" friend enjoyed it and ate seconds. Its low-carb, wheat-free and fabulous. Hope you enjoy it! Buy some organic salsa to whatever heat level you enjoy.
1 1/2 cups Almond Flour
1/3 cup ground golden flax
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1 tsp cumin
1/2 tsp chili flakes
Mix all ingredients together. Tip - only use what you need in the dredge pan so if you have any leftover you can freeze it and use it as breading for fish or chicken on another day.
2 eggs, well beaten, in a shallow pan
1 cup salsa (organic)
1 cup shredded cheddar cheese
6 small chicken breasts or 4 large chicken breasts butterflied or cut into 2
Preheat oven to 350 degrees. Pat the chicken breasts dry with a paper towel (so the egg will stick). Dredge the chicken first through the beaten eggs and then through the almond breading. Fry the chicken in a generous amount of olive oil over medium heat on a griddle or skillet (I used my griddle so I could do all the chicken at once). Fry each side until the breading is crispy - about 5 or 6 minutes per side.Transfer to a greased (I used a combination of olive oil and butter) 9 x 13 glass pan. Top each piece of chicken with a couple tablespoons of Salsa and Cheddar cheese. Bake in the oven for 35 minutes. Finish it off by broiling on high for 2 minutes to crisp up the cheese if necessary.