(1.5 lbs?) 6 chicken breasts, sliced in half to make them thinner and then sliced again into strips
(2 cups?) enough almond meal to coat the chicken pieces. You my need more or less depending on the thickness of your "breading".
(2?) enough egg to dip your chicken in and have the almond meal stick.
spices: italian seasonings like parsley, thyme, basil, oregano, tarragon, etc.
garlic powder/onion powder
sea salt and pepper
1. hot sauce in the egg goop for a little bit of a kick
Preheat the oven to 375
Tin foil wrap your cookie sheets for easy clean up (and you may have leftovers and can reuse the tin foil when you freeze these suckers.
Smear coconut oil or olive oil on the tin foiled cookie sheets so that the chicken strip's almond coating won't get pulled off after they are done. The tin foil does need the "breading" you do!
Pat dry your chicken strips so that the egg/almond will stick the best
Mix almond meal with your seasonings
Dip chicken in egg (or now would be the time to dip in mayo if you are going that route) then almond meal (you can put the almond meal in a large ziploc bag and drop a bunch of the egg dipped strips in at one time to minimize on mess).
Line 'em up on the cookie sheets and bake for 12-15 minutes
We made about 8 chicken breasts for our five nieces and nephews over Thanksgiving (actually I had nothing to do with it!) and had to turn them away empty handed when they gobbled them all up! They were a hit and super easy.
**Dipping sauces** are not paleo but we can make them
Beware, Honey mustard, in extreme moderation!!
(substitute olive oil or some other oil for corn oil in the recipe link above