2 large chicken breasts
3/4 cup balsamic vinegar
1.5 tbls brown mustard
1/4 tbls garlic powder
1 pound raw almond
1.5 cups of tapioca flour
2 large eggs
salad mix of your choosing (I did this on with a kale, brussel sprout mix)
1 apple
1/2 avocado
1 tsp olive oil
pepper to taste
1. Pound chicken breast so they are all the same thickness.
2. Cut 2 chicken breasts into desired size (I cut mine in thirds)
3. Marinade the chicken in 1/2 balsamic, garlic salt and 1 tbls of brown mustard. Let marinade for 3 to 4 hours.
4. Pulse almonds in a food processor until finely chopped.
5. Preheat oven to 350 F
6. Set up 3 bowls, place tapioca flour in first, eggs (beaten) in second, and almonds in third.
7. Grease the pan that you baked the chicken on.
8. Dredge each chicken piece until completely covered in each ingredient, first in tapioca, then eggs and lastly alomonds.
9. Place each piece on oiled pan.
10. Bake for 40 to 45 minutes or until the chicken reaches 165 F.
While chicken is baking, slice apple, avocado and mix with salad.
11. Mix rest of 1/2 c balsamic, 1/2 tbls brown mustard, olive oil and pepper to taste.
12. You can either mix dressing directly in to salad or drizzle on top.
13. Plate and Enjoy!