Categories: Chicken; Dinner

Ingredients

• 4 chicken breasts, boneless, skinless (1 to 1.5 lbs. total)
• 2 cups blanched almond flour
• 2 eggs, whisked
• 6 tbsp. salted butter
• 2 (7 oz.) bottles Bionature Organic Tomato Paste
• 2 cups water
• 1 tsp. Herbes De Provence
• 6 cloves garlic, sliced
• 16 oz. mozzarella cheese

Directions

1. Cut chicken breasts in half for thinner cutlets; pat dry.

2. Dip cutlets in egg, let excess run off then coat with almond flour.

3. Melt butter over medium heat; then saute chicken cutlets until deep golden brown on both sides.

4. Remove chicken and drain on paper towel.

5. For tomato sauce, combine tomato paste, water, Herbes De Provence and garlic in a pan; simmer for 15 minutes.

6. Place 1/2 cup tomato sauce on bottom of a 7×11 inch baking dish.

7. Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella.

8. Bake at 400 for 10 minutes.

9. Serve.

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