Italian-Style Chicken with Fresh Tomatoes

Because we are on the Paleo diet train, we are trying to stay away from breads, pastas, and anything that is not, natural, raw, and eaten by cavemen. (Emphasis on trying for me, Ben is doing awesome) A few months ago I was making this same recipe, but I used Panko bread crumbs instead of almond flour. Today I used almond flour and I kid you not, Ben did not even know the difference! I created this Paleo approved meal without sacrificing flavor!

Need for Chicken

1.5 lb of chicken tenders
Olive oil
1 tspn dried parsley
1 tspn basil
1 tspn oregano
1 tspn black pepper
1 tspn garlic salt
1 c. almond flour
2 eggs

Need for Topping

3 fresh tomato chopped
3 leaves basil chopped
1 large garlic minced
1 tbspn olive oil
1 tspn sea salt
dash of fresh pepper

Prepare

To make the "bread crumbs" for the chicken, combine almond flour, garlic salt, basil, pepper, parsley, and oregano. Beat the two eggs in a shallow dish. Add a couple of tablespoons of olive oil to a pan, set to medium, and heat. Meanwhile, create a set up so that you have the chicken tenders, beaten eggs, and crumbs in a assembly line. Once the oil is hot, dip the chicken in the egg, then coat with the bread crumbs. When the chicken has a coating of bread crumbs, add the chicken to the hot oiled pan. Depending on how big your chicken tenders are, cook for 5 minutes each side. If the pan looks dry and the chicken starts to smoke, just add some more olive oil. If you're not sure if the chicken is done, use a meat thermometer to check. USDA guidelines recommend cooking your poultry to 165°F.

While the chicken is cooking, combine the tomato mixture. Feel free to add more basil or salt according to your taste. Place the tomato combination in the fridge until you are ready to serve the chicken.

Top the chicken with the fresh tomatoes and serve. Sometimes I serve some fresh Parmesan cheese on top, which makes it extra tasty! Tonight, I served the chicken with a side of roasted asparagus.

I will no longer be using Panko crumbs for this dish. Instead I will use the almond flour "bread crumbs" and be paleo-tastic and gluten free!