This recipe is really two stand alone recipes that combine particularly well. I like to make a double recipe of this chicken and serve it twice: once for dinner with roasted vegetables and salad (or mashed potatoes for an ultra comforting, nostalgic meal), then the next day I slice the leftovers and add them to a kale salad for a lunch that's filling but won't weigh you down midday. Because the crust is mostly almond flour, this chicken can easily be kept gluten free.
If you don't eat meat, this kale salad can be transformed into a vegan main dish by substituting fried chickpeas for the chicken. Simple take two cups of cooked chickpeas (drained very well if using canned or freshly boiled) and fry them in a couple of tablespoons of olive oil with some cumin, paprika and salt.
Next prepare the chicken for breading by placing the breasts, one at a time, between two pieces of parchment paper on a sturdy work surface. Using a rolling pin or heavy bottom pan, hammer the chicken until it's half of it's original thickness, or about half an inch thick. Slice each breast in half, then place the pieces in your bag of flour and shake well to combine. One by one, take the flour-coated chicken pieces and dredge them in egg, followed by the almond meal. Place the coated pieces on another sheet of parchment paper.
Fry the chicken in a saute or large frying pan over medium heat using just enough oil to make an even layer on the bottom of the pan and prevent sticking. Cook until the chicken is golden on both sides and opaque in the middle.
Kale Salad with Lemon-Tahini Dressing
Serves 4 as a side or 2 as a meal with leftover almond dusted chicken
*this sesame paste is a wonderful addition to your pantry staples if you don't currently own it; it's easy to find at health-food stores