Serves 8
This simple and delicious chicken dish pairs wonderfully with a small salad.
Cooking spray
¼ cup almond milk or hemp milk
½ cup almond flour
½ cup finely chopped pecans
2 tablespoons sesame seeds
½ teaspoon paprika
8 (4 ounces each) organic, pasture-raised boneless, skinless chicken breast halves, partially flattened
2 tablespoons ghee
Preheat the oven to 350°F. Coat a 15 x 10 x 1-inch baking pan with cooking spray
Place the almond milk in a shallow bowl.
In another shallow bowl, combine the almond flour, chopped pecans, sesame seeds, paprika, and salt.
Dip the chicken into the milk, then coat with the almond flour mixture.
In a large, nonstick skillet, brown the chicken in the ghee on both sides.
Transfer to the prepared baking pan.
Roast, uncovered, in the oven for 15 to 20 minutes, or until no longer pink.