Almond Flour Chicken
2 Tbsp. pine nuts. toasted
1 Tbsp. cornmeal
1/2 tsp. onion powder
1/2 tsp. ground paprika
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. ground cayenne pepper
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1/4 tsp. sea salt (or Himalayan salt)
1/2 tsp.baking powder
1/4 cup almond flour
1/4 cup coconut flour
2 Tbsp. grated Parmigiano cheese
1/2 cup low-fat buttermilk
1 large egg white (2 Tbsp.)
4 (4 oz.) ea. raw, boneless, skinless chicken breasts
1 Tbsp. olive oil
Preheat oven to 425.
Place pine nuts and cornmeal in food processor (or blender), cover and pulse until finely ground.
Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour and cheese in a shallow dish. Mix well and set aside.
Combine buttermilk and egg white in a shallow dish and whisk to blend.
Dip each chicken breast into the buttermilk mixture; dredge in pine nut mixture and evenly coat. Set aside.
Heat oil in large ovenproof skillet over medium-high heat until fragrant.
Add chicken breasts; cook 3 to 4 minutes and turn chicken.
Place skillet in oven; bake for 10-12 minutes, or until a thermometer inserted into the thickest part of each breast reaches 165.