Do you get tired of how you’re cooking your chicken? I know that I am always looking for an easy chicken recipe that’s not the same boring thing. In the summer we grill grill grill and I don’t really get tired of it, but in the winter time we often don’t feel like going out into the cold to grill and baked chicken breasts aren’t always my favorite. So here’s a great clean easy chicken recipe that is sure to please everyone. 
We also LOVE parmesan chicken and chicken marsala and piccata, BUT don’t use white flour anymore and while I could use spelt flour which is my flour of choice these days – this was just a unique and really good recipe. It’s from clean eating magazine Jan/Feb 2015 issue. I’m going to list it the way I made it, but if you get that magazine you can see the original recipe. This is just for the chicken, I didn’t do the spaghetti squash part of the recipe.
Serves: 4
Hands-on Time: 25 minutes
Total Time: 1 hour
INGREDIENTS for Easy Chicken Recipe:
- 2 1/2 tsp olive oil or coconut oil – I used coconut oil
- 1/4 tsp each sea salt and fresh ground black pepper
- 2/3 cup almond flour
- 1/4 cup finely grated Parmesan cheese
- 4 tsp chia seeds
- 2 eggs
- 4 5-oz boneless, skinless chicken breasts, pounded to ½-inch thickness – I butterflied them
- 2 vine-ripened tomatoes, thinly sliced
- 4 deli-thin slices mozzarella cheese
What to do:
- Preheat oven to 350°F. Line a baking sheet with foil or just leave it plain. I left mine plain.
- In a wide shallow bowl, combine flour, Parmesan and chia, salt and pepper. In a second wide shallow bowl, beat eggs.
- Pat chicken into flour mixture to coat; shake off excess. Dip into egg, then press back into flour mixture to coat. Discard any remaining flour and egg mixture.
- In a large nonstick skillet on medium high, heat 1 tsp oil. Add chicken and cook until it’s almost all the way done about 4-5 min depending on how thick they are – I turned them after about 3 or so minutes-the crust should be a little brown.
- Lay them on the baking sheet and place in the oven to finish cooking while you cook the rest of your chicken.
- In overlapping layers, top each piece chicken with sliced tomato and 1 slice mozzarella.
- Bake until cheese melts and chicken is cooked through, 4-7 minutes, depending on the size of your chicken breasts.
You can also make a mushroom gravy topping instead of the cheese and tomato – click here.
Serve with a salad, or any side that you like!!
If this has been helpful and you know that someone else could use this information please SHARE IT and PIN IT! And don’t forget to leave me a comment below!!! I LOVE to hear from you AND I’d love to hear WHAT I could help you with in the future!!
As Always ~ Remember
Eat Clean ~ Stay Lean
Risa
PS:
Need a little treat? Check out my 4 Ingredient Chocolate!
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