I was making chicken Parmesan didn't realize you needed this chicken to make that - so it was a little putsy, BUT really really good!!
Serves 4 - 1 yellow, 1.5 red, .5 blue, .5 orange, 1 teaspoon
2 tablespoons pine nuts
1 tablespoon cornmeal
1/2 teaspoon onion powder
1/2 teaspoon ground paprika
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
1/2 teaspoon dried oregano leaves
1/2 teaspoon sea salt
1/2 teaspoon dried thyme
1/2 teaspoon baking powder
1/4 cup almond flour
1/4 cup coconut flour
2 tablespoons grated Parmesan cheese
1/2 cup low fat buttermilk
1 large egg white
4 (4oz) chicken breasts
1 tablespoon olive oil
Preheat oven to 425. Place pine nuts and cornmeal in food processor; cover and pulse until finely ground.
COmbine pine nut mixture, onion powder, paprika, garlic powder, pepper, cayenne, oregano, thyme, salt, baking powder, flour, and cheese in a shallow dish; mix well. Set aside.
Combine buttermilk and eggs in shallow dish; whisk to blend.
Dip each chicken breast into the buttermilk mixture; dredge in pine nut until evenly coated. Set aside.
Heat oil in large, oven proof skillet over medium heat until fragrant. Add chicken breasts, cook 3-4 minutes. Turn chicken. Place skilley in oven; bake for 10-12 minutes, or until 165.