Ingredients
1½ cups (165 g) almond flour
1½ tablespoons oregano
2 teaspoons sea salt
2 eggs
ghee or oil for greasing pan
Instructions
1. Preheat oven to 375°F (190°C or gas mark 5)
2. 1½ pounds (660 g) skinless and boneless chicken cutlets, flattened Mix the almond flour, oregano, and sea salt in a shallow bowl
3. Crack the eggs into a separate bowl and place alongside almond flour bowl
4. Set both bowls next to each other
5. Cut the chicken into ½-by-1-inch strips
6. Dip each chicken cube piece into the egg and then roll it in the almond flour mixture
7. Place the chicken on a (greased) baking pan/tray, evenly spaced out
8. Cook for 20 minutes, then turn nuggets over and cook an additional 10 minutes
9. If you like it crunchier, cook the nuggets for 10 minutes longer (but do not allow them to overcook)
Yield
4-6 servings
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
