This is a yummy way to make crusted chicken without the traditional bread crumbs. This is a tasty recipe for those who are wheat and gluten-free. I adapted the recipe from the Wheat Belly Cookbook, by William Davis, MD. Since we have been diagnosed with wheat/gluten allergies, dairy allergies and the list goes on…I am finding some creative ways to make good food. Hopefully, this share will help someone else eat good!
2 tablespoons grapeseed oil
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 cup almonds, chopped
1/2 cup flaxseed meal
2 large boneless skinless chicken breast
1. Preheat oven to 375. Coat a baking stone or a baking sheet with coconut oil. (I used a cooking spray coconut oil).
2. In a shallow bowl, combine the oil, mustard, salt, and pepper. In a large Ziploc baggy, combine the almonds and flaxseed meal.
3. Place the chicken breasts in a between 2 sheets of waxed paper or in a large Ziploc baggy, and pound with a meat mallet or a pie roller to 1/2″ thickness. Dip chicken in the mustard mixture, spreading with a spatula to coat evenly. Put chicken in the Ziploc bag with the almonds and flaxseed meal. Be sure to coat both sides. Place the chicken on the baking stone or sheet.
4. Bake for 25 minutes, or until a thermometer inserted in the thickest portion registers 165 F and the juices run clear.
Categories: Wheat and Gluten-Free
Source: Wheat Belly Cookbook by William Davis, MD
Copyright © 4/ 14/ 2013 Grandmother Musings
©Grandmother Musings 2013.
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