1.5 lb boneless skinless chicken breast, thinly sliced or pounded
1 cup almond flour
¼ cup coconut flour
1 tsp sea salt
½ tsp black pepper
1 tsp onion powder
Dash of red pepper flakes
1 egg, whisked
1 tbsp Truly Grass Fed Ghee Clarified Butter
2 red pepper, sliced
1 orange pepper, sliced
¼ cup sundried tomatoes
½ cup marinara sauce
In a shallow bowl, mix flours and spices together.
In a separate bowl, whisk your egg.
Heat your skillet with ghee on medium heat, add additional ghee later if needed.
Dip your chicken pieces in egg and then cover with breading.
Place each piece in your skillet and continue to cook on medium about 2-3 minutes each side until golden brown and juices run clear. You can cut through a piece of chicken to make sure they are cooked through.
Remove your chicken pieces and set on a paper towel-lined plate. Drain excess grease.
Add a touch of ghee to the same pan and add your peppers. Sauté until softened, then add sundried tomatoes and marinara sauce.
Add your chicken into the skillet and heat through. Garnish with basil and serve!