CHICKEN “FINGERS”

From Eat Well Feel Good: Practical Paleo Living

by Diane Frampton

Makes 4 servings.

½ cup almond flour

1 teaspoon sea salt

½ teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon ground ginger

1 teaspoon dry mustard powder

1/3 cup coconut oil for frying

2 boneless, skinless chicken breasts, sliced into finger-sized lengths

1 egg, beaten

Mix the almond flour, salt, basil, thyme, ginger and mustard

in a bowl. Heat the olive oil in a large skillet over mediumhigh

heat. Put the beaten egg in one bowl and the almond

flour mixture into another bowl. Dip each chicken finger in

the egg, then in the almond flour mixture. Cook in skillet for about 3 minutes each side or until thoroughly cooked but not dry. Serve alone or with dipping sauce of choice.