BtB posted on Facebook:
Almond Crusted Chicken
--Place your almond flour in a bowl and season with salt, pepper and any other seasonings you enjoy.
--In a second bowl, whisk 3 eggs.
Place a 1/4 to 1/8 inch on olive oil in a frying pan. You want this very hot, so the chicken sizzles when it hits the pan.
Coat the chicken fingers in almond flour, then egg, the a second time in the almond flour. Drop in the pan and cook for several minutes on both sides. the point is to achieve a golden brown batter color, and not to cook the chicken completely through.
Have your over preheated to 350. Remove seared chicken and place into a baking pan. Back for about 15 minutes. If you are cooking thicker pieces of chicken you may need to cook it longer.
Pull from the over and allow the chicken to rest for several minutes before cutting.
Boil 2 bags of frozen cauliflower (or one fresh head) until very soft. Drain excess water. Add a huge dollop of sour cream and 1/4 stick of butter. Also add salt, pepper, garlic and chives to taste. Mash or puree until creamy.
Add 1 cup of your favorite cheese, mix well and serve.
Link to my old Recipe thread for more: http://muscleandbrawn.com/forums/gen...pe-thread.html