With a milk protein allergy baby, I have gone to many a Paleo recipes over the last nine months. Thankfully she's outgrown it now! Hip hip! And I am the slowest at posting this. We had it a few months ago but it's still on my mind. It's perfectly crunchy and spicy. Having a spoonful of homemade salsa helps with that too.
2 lbs chicken breast tenderloins
1 cup almond meal*
2 tbs chili powder
1 tbs Italian seasoning
1 tbs garlic powder
1 tsp cayenne pepper
salt and pepper to taste
preheat oven to 400 degrees. grease a 13×9″ baking pan (I used coconut oil). mix all dry ingredients in a shallow dish. beat eggs and put in another shallow dish. dip chicken in egg and then in dry ingredients. place coated chicken into baking dish and bake for 12 minutes each side.
* almond meal - pulse a cup of almonds in a food processor. be careful not to pulse excessively-you're looking for a consistency like large bread crumbs...not almond butter. ;)