4 (5 ounce) boneless, skinless chicken breasts
3 T ground flaxseed
1/2 C almond meal (I used almond flour that I found at the Health food store)
1 T extra-virgin olive oil
1 T almond butter
1 T finely chopped yellow onion
1 tsp lemon juice
1 tsp sea salt
Pinch of cayenne pepper
1/4 tsp paprika
1 tsp chopped fresh parsley
1 tsp chopped fresh thyme
Preheat the oven to 350 degrees. Lightly oil a baking sheet and set aside.
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them with a kitchen mallet until the pieces are approximately 1/2-inch thick.
Pour the flax and almond meal into a small bowl and stir until evenly mixed.
In another small bowl, combine all the remaining ingredients. Add the chicken breasts to the mixture and toss them until coated. If time allows, marinate the chicken in the mixture for 10-15 minutes to further enhance flavor.
Remove the chicken from the marinade and transfer them to the baking sheet. Sprinkle half of the almond/flax crust over the tops of the chicken breasts and gently press the crust into each piece until evenly coated. Carefully turn the chicken over and repeat the process with the remaining almond and flax mixture.
Put the baking sheet into the oven on the top rack and bake until juices run clear, 20-30 minutes. Any leftover chicken can be refrigerated for up to 3 days.
I served this with a side of baked veggies. Tasted great!