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
Continue After Advertisement
Ingredients
-
2
large chicken breasts, cut in half
-
3/4 cup
shredded parmesan cheese
-
2 tablespoons
almond flour
-
1/4 cup
fresh basil, chopped
-
5
cloves garlic, crushed
-
Dash
salt and pepper
Directions
-
Cut chicken breasts in half so there are 4 pieces.
-
Mix all ingredients in a large bowl and stir thoroughly.
-
Place chicken on a plate and lightly coat both sides with olive oil.
-
Place the chicken in the mixing bowl and cover with the cheese mixture.
-
Transfer chicken to a baking dish and sprinkle any extra parmesan cheese mix on top.
-
Cook at 350 for 30 minutes. Adjust time if chicken breasts are small.
-
Serve on a bed of spaghetti squash mixed with pesto.
See what other Food52ers are saying.