Prep and cook time: 45 minutes Makes about 2 dozen
¾ cup almond flour
(You can grind up slivered almonds in a food processor or buy it.)
¾ cup brown rice flour
3 organic chicken breast halves, skinless and boneless
1 tablespoon organic paprika
1 teaspoon sea salt
1 tablespoon dried organic parsley
1 tablespoon dried oregano
2 organic eggs
2 cloves garlic, crushed
Preheat oven to 400 degrees. Cut chicken into bite-sized pieces. Combine nut and rice flours, crushed garlic, sea salt, pepper, paprika, and dried parsley flakes in a medium-sized bowl and set aside. Beat eggs in a separate bowl. Dip bite-sized chicken pieces into beaten egg mixture and then dredge through the nut-rice flour mixture. Bake in oven on greased cookie sheet for 30 minutes.
