Ingredients

The following ingredients have 4 Servings
  • 1 onion diced
  • 1 clove garlic crushed
  • Organic crushed tomatoes with basil (I used Thomas Utopia brand)
  • 1 tsp dried oregano
  • 3 tbsp fresh Italian parsley
  • 1 tbsp ghee
  • 1 tsp honey
  • 4 chicken breasts
  • 1 egg
  • 1/8 cup coconut flour
  • 1/4 cup almond meal
  • 3/4 tsp salt

Instruction

  • Sauté onions, garlic, 2 tbsp fresh parsley, oregano, and ghee.
  • Add crushed tomato, salt (1/2 tsp), and honey. Continue to simmer. (The honey cuts the acidity and bitterness of the crushed tomato).
  • Butterfly the chicken breasts and “beat your meat”, with a mallet or meat tenderizer, set aside.
  • Place lightly beaten egg in a wide shallow dish.
  • Combine coconut flour, almond meal, and salt (1/4 tsp) in another wide shallow dish.
  • Spoon a generous amount of cashew cheese in the middle of the chicken breasts. (see picture).
  • Layer a little tomato sauce over the cashew cheese (recipe below).
  • Fold the chicken breast over on its self.
  • Gently dredge the filled chicken breast first in the egg, then generously coat with the flour mixture.
  • Place in a baking dish, cover with remaining tomato sauce, a dollop of cashew cheese and the remaining parsley.
  • Bake 350F for 40 minutes.