Non-parmesan chicken

 This was a last minute dinner idea that turned out great! Quick, easy and tasty, my kind of dinner, unfortuately I didn't make enough to satisfy the whole clan, oops. I'll know better for next time.

Ingredients:
3 chicken breast, sliced into long strips
1 jar Classico spaghetti sauce (or your favorite sauce)
2 eggs lightly beaten
1/2 C almond flour
1/2 C coconut flour ( **you can use a whole cup of one or the other if you don't have both, if you're going for the nuttier, crunchier feel use the almond if you like the sweeter more like wheat flour texture go with the coconut)
To taste: garlic powder, salt, pepper, onion powder

Preheat oven to 400 degrees. In a bowl lightly beat the eggs until fully blended. On a plate mix all the dry ingredients.Take one slice of chicken at a time, coat with the egg and than roll in the flour mixture. I use a fork because it gets pretty sticky and messy.

Lightly cover the bottom of a frying pan with olive oil and heat on med/high. Once the oil is heated place a few battered pieces into the oil and brown on all sides. Be careful not to turn them too much the batter will fall off.  You may have to add more oil as you go to keep the chicken from sticking to the pan.











Next, cover the bottom of a baking dish with about half of the sauce. Lay the battered chicken on top of the sauce, cover the top with more sauce and place in the over to cook for about 20 minutes. Checking as you go to make sure the chicken doesn't over cook.








Remove and serve. It is hard to dry out the chicken with all the sauce in the pan, but can be done, other than that, this was an easy and delicious meal that we all enjoyed. Maybe next time we'll add some zucchini or spaghetti squash noodles to go along side.