A delicious Italian favorite. Serve with a salad and steamed veggies.
Makes 12 servings.
Ingredients:
*4 chicken breasts (boneless and skinless)
*4 cups of mozzarella cheese (shredded)
*2 cups of almond flour (blanched)
*2 cups of water
*2 eggs (beaten)
*14 ounces of tomato paste
*6 tablespoons of olive oil
*6 teaspoons of garlic (minced fresh)
*1 teaspoon of Herbes de Provence
Directions:
Prep: Preheat oven to 400 degrees Fahrenheit.
Cut each chicken breast into thirds lengthwise. Wash then pat dry with a paper towel. Beat the 2 eggs in a bowl and drag the chicken cuts through the egg. Add the 2 cups of blanched almond flour onto a plate or platter. Coat each chicken strip with the almond flour. Add the 6 tablespoons of olive oil to a skillet and heat to medium. Place the chicken strips into the hot oil and cook until they reach a crispy golden brown, on each side. Place hot chicken strips on a wire rack or a plate lined with paper towels. In a smaller saucepan add the 14 ounces of tomato paste along with the 2 cups of water, 6 teaspoons of minced garlic and teaspoon of Herbes de Provence. Stir and simmer for about 15 minutes. In an 11x7 baking dish, spread a couple serving spoons of sauce, enough to cover the bottom. Add the chicken and pour the remaining sauce over the top. Sprinkle the mozzarella cheese over the top and bake for 10 minutes in the preheated oven. Serve immediately.