6 boneless, skinless, Chicken breasts
1/2 cup Coconut Flour
3 Egg Whites, whisked with 1 teaspoon Cold Water
½ cup Almond flour
1 tablespoon Basil
1 tablespoon Oregano
2 tablespoons Coconut Oil
2 tablespoons fresh Basil, roughly chopped
1/2 cup Tomato Sauce
1/4 cup Parmesan cheese (optional)
1/4 cup Mozzarella cheese (optional)
Preheat the oven to 400 degrees Fahrenheit.
Place the chicken between two pieces of plastic wrap. Flatten the chicken so that it is 1/2″ thick. Set up your dredging station for the chicken with 3 shallow dishes. The first shallow dish should have the coconut flour. The second should contain the beaten egg whites. The third dish should contain the almond flour mixed with basil and oregano.
Season the chicken with salt and pepper. Dust each piece of chicken with coconut flour, shaking off excess. Next dip into the egg whites and then dredge in the almond flour.
Heat the coconut oil in a heavy-bottom skillet over medium heat. When the oil is hot, sauté each piece of chicken for 4-5 minutes per side until golden brown.
In a baking dish pour, 1/4 cup tomato sauce. Place chicken in the baking dish. Sprinkle with fresh basil and cover with remaining tomato sauce. If using, sprinkle mozzarella and parmesan cheese over the chicken.
Bake for 10 minutes, or until cheese is melted.
Photographed by Alli Shepherd.