3-4 organic free range chicken breasts 2 cups of almond flour ¾ cup raw Parmesan cheese grated 1 cup coconut oil sea salt and pepper to taste Garlic Powder to taste.
In a bowl mix together the almond flour, grated parmesan cheese, garlic powder, sea salt and pepper to taste. Can use more or less of any ingredients per your preference.
In another smaller dish, melt down the coconut oil until it’s in a liquid form.
Rinse chicken breast and then cut into nugget size pieces, or tender size pieces.
Preheat oven to 350°
Dip Chicken nugget pieces into coconut oil to coat, then roll in almond flour and cheese mixture to coat all sides.
Place all pieces on a baking dish (I prefer a stoneware dish that doesn’t require any oils, however you can use a regular baking sheet and coat slightly with coconut oil to prevent sticking)
Bake at 350 for approximately 14-18 minutes until chicken is cooked through. -Time will vary depending on size of nuggets.
Can top with organic ketchup, vegannaise mixed with hot sauce, added to a salad, or added to the cheese biscuits recipe with organic ketchup and organic mustard for a chicken sandwich.
(Serves approx 4)
(Can double recipe for larger portions)