During this busy time, dinners need to be quick so I can get the girls fed, dressed and at ballet by 6pm. Sure, we could do dinner after dance class, but my kids go to bed between 7 and 7:30, so our schedule works best if dinner is done beforehand. My go-to meal was this next recipe for Breaded Chicken Breasts. It's quick (bonus), easy to make (bonus) and the girls love it (super bonus).
Breaded Chicken Breasts
2 Tablespoons oil, lard, or butter
1/2 cup almond flour
1/2 tsp salt
1 lb chicken breasts, cut in half horizontally to make 4 fillets
Heat oil in a large non-stick skillet over medium heat.
In a flat, wide bowl, mix together almond flour, salt, pepper and paprika. Pat chicken dry, then coat with almond flour mixture. Place in hot skillet and cook until browned. Flip and cook until other side is brown, about 5 minutes, or until the middle of the chicken registers 165 degrees. Serve.
*note: if you fry up two batches of chicken, be sure to wipe out the skillet with a paper towel to remove any bits of breading that have accumulated in the pan to prevent the almond flour from burning. Add a new batch of oil, then continue to cook.