Carbs 3 grams per serve
4 chicken breasts
1 cup of almond meal
1 cup of parmesan cheese
¼ teaspoon salt
½ teaspoon black pepper
METHODPre-heat the oven to 200°c.
With a meat mallet, thin out the chicken breasts slightly then slice into thin, long strips.
Beat the eggs in a bowl and set aside.
Mix the almond meal, parmesan, salt, pepper and parsley in a separate bowl and set aside.
Coat the chicken first in the egg and then in the almond mixture and make sure that each strip is well coated.
Place the chicken on a non-stick baking sheet. At this point you can spray/brush them a little with olive oil or butter but this is optional.
Place the chicken in the oven and allow to bake for 15-25 minutes until the chicken is cooked through and the coating is crisp and golden.
Remove from the oven and allow to cool slightly before serving with fresh lemon and a dipping sauce of your choice or a plate of greens