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
salt and pepper to season
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!