An easy summer dinner I made in the holidays – a recipe I learnt on the Banting Course I did.
For a healthy version of crumbed chicken – use free range chicken, almond flour and any spices, salt and pepper. Some days I go for more Moroccan or spicy flavours and other days more of a mixed herb vibe. Anything you fancy really. Dip in egg, then into your spiced almond flour and bake. Delicious!
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