One of the things about being gluten-free is trying to come up with delicious ways to make your old favourites without the gluten. Luckily, I spotted Gluten Free Fix‘s post about her Parmesan Crusted Chicken, and it made life a whole lot easier I have a few of her recipes up my sleeve as she is really clever!

Gluten Free Crusted Chicken

• chicken breasts, cut into tenders or nuggets
• 2 eggs
• 1 cup packed almond meal
• 1 cup shredded parmesan cheese
• 1 teaspoon Himalayan salt
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon thyme
• spray of olive oil to coat the chicken and crumbs

1. Preheat oven.
2. Whisk eggs, season with salt and pepper.
3. Combine almond flour, Parmesan, salt, pepper, garlic and thyme.
4. Coat chicken in egg mixture.
5. Push chicken into flour mixture.
6. Place chicken on a greased or lined baking sheet.
7. Spray the chicken with olive oil (or coconut oil)
8. Bake for 15-20 until cooked through and browning.
9. Serve while warm.

I served this with baby spinach leaves, dehydrated cherry tomatoes and mango (which I made today), mushrooms, beetroot cheese cream from here, and pumpkin leftovers from this recipe over at Hot Pink Chilli. My photos aren’t that crash hot, but you get the idea.

I originally made a mistake with this recipe while being highly distracted, and I ended up combing the egg and flour mixtures before touching the chicken, which resulted in major goo! I ended up starting over, and using my mistake goo as an impromptu pizza base…just to see if it worked.  I lay it onto a baking sheet and popped it into the oven to cook until done all the way through. It worked!!