This one is a favorite in my house! AND of my friends that don’t even like nuts!
1 1/2 pounds of boneless, skinless chicken breasts
2 TBSP blanched almond flour
1/4 c arrowroot powder (Can also use cornstarch)
1 Tsp sea salt
2 large eggs
1 Tbsp grapeseed oil
1 Tbsp olive oil
1/4 c dijon mustard
2 1/4 c pistachios, toasted and finely chopped
Preheat oven to 425 degrees. Generously grease a large baking sheet with grapeseed oil.
Rinse the chicken, pat dry, ans slice into 1/2 inch wide strips
In a medium bowl, combine the almond flour, arrowroot powder, and salt, In a seperate owl, whisk together the eggs, grapeseed oil, olive oil, and mustard. Place the pistachios in a seperate bowl.
Coat the chicken stips first in the flour mixture, then egg misure, then finally the pistachios. PLace on prepared baking sheet.
Bake for 10 minutes, or until pistachios are golden brown and the chicken is cooked through. Serve hot.
*Taken from the Gluten Free Almond Flour cookebook by Elana Amsterdam