Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup almond flour (instead of breadcrumbs)
  • 1/2 cup grated dairy-free parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 large eggs (or flaxseed meal mixed with water for egg replacement)
  • Olive oil or avocado oil for cooking

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a shallow bowl, combine the almond flour, dairy-free parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper.
  3. In another bowl, whisk the eggs or prepare the flaxseed mixture.
  4. Dip each chicken breast in the egg mixture and then coat it thoroughly with the almond flour mixture.
  5. Heat olive oil or avocado oil in a large skillet over medium heat.
  6. Add the coated chicken breasts to the skillet and cook until golden brown on both sides (about 3–4 minutes per side).
  7. Transfer the browned chicken breasts to a baking sheet and bake in preheated oven for about 15–20 minutes or until cooked through (internal temperature should reach at least 165°F/74°C).
  8. Remove from oven and let rest for a few minutes before serving.