Author Notes
Here is my version of this classic comfort food! Its grain-free and super easy to make for a quick dinner. Its light and will leave you satisfied but never stuffed! I promise you cannot taste even a hint of almond flour. I like to serve it on a bed of spaghetti squash with pesto. You could also serve it with roasted sweet potatoes if you can’t find spaghetti squash in season. —Caroline Potter
Ingredients
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2
large chicken breasts, cut in half
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3/4 cup
shredded parmesan cheese
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2 tablespoons
almond flour
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1/4 cup
fresh basil, chopped
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5
cloves garlic, crushed
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Dash
salt and pepper
Directions
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Cut chicken breasts in half so there are 4 pieces.
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Mix all ingredients in a large bowl and stir thoroughly.
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Place chicken on a plate and lightly coat both sides with olive oil.
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Place the chicken in the mixing bowl and cover with the cheese mixture.
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Transfer chicken to a baking dish and sprinkle any extra parmesan cheese mix on top.
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Cook at 350 for 30 minutes. Adjust time if chicken breasts are small.
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Serve on a bed of spaghetti squash mixed with pesto.
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