Ingredients:
4 boneless skinless chicken breasts
1 cup almond flour
1 tbsp olive oil
2 eggs
1 cup orange juice
1/2 cup apple cider vinegar
1/2 cup SCD ketchup
1/4 cup honey
1 tsp salt
Preparation:
- Cut chicken into 1 inch cubes
- Whisk eggs in a medium bowl
- Add almond flour to a separate medium bowl
- Heat oil in a large frying pan
- Dip chicken in egg, then dredge in almond flour
- Fry chicken for about 2 minutes on each side just so it is lightly browned
- Dry chicken on paper towels while preparing orange sauce
- Combine orange juice, ketchup, vinegar, honey, and salt in a bowl
- Whisk to combine well
- Place chicken in the bottom of the slow cooker (a slow cooker liner works very well here)
- Pour sauce over chicken
- Cook at low setting for 5 – 6 hours
- Remove chicken and reserve a little of the sauce to pour over chicken when serving
Note – if you don’t want to use a slow cooker – place the chicken in a 9 x 13 baking dish, pour sauce over and bake at 350 degrees for 30 minutes.
This recipe being shared on Slightly Indulgent Tuesday
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