1 1/2 lbs thin boneless skinless chicken breast (I bought the thin cut, but you could pound regular ones)
3/4 cup almond flour
2 tsp salt
1 tsp pepper
1/2 cup shredded cheese
2 eggs

Preheat oven to 350 degrees.

Put some olive oil in the bottom of a 9×13 baking dish.

Beat the eggs in a small bowl. Set aside. In a medium bowl, mix almond flour, salt, and pepper. Place a pinch of cheese in the chicken breast and roll up. Roll the chicken in the eggs, then in the almond flour mixture. Place in a baking dish with the ends down to keep it from unrolling. Repeat with the rest of the chicken and cheese. Mist a little olive oil over the top of the chicken.

Bake for 30 – 35 minutes.

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Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.

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