Paleo Honey Mustard Crusted Chicken

If you don’t want Paleo-styled chicken, you can dredge the chicken in Italian bread crumbs or Panko Crumbs. I tried all 3 ways to see which one my husband liked better. I loved the paleo style best and he liked panko 1st and paleo-styled 2nd best.
Ingredients:
4 (4-ounce) boneless, skinless chicken breast halves (remove fat)
3 tablespoons of whole grain Dijon mustard – Trader Joe’s
1.5 tablespoon of Light Agave Nectar – Trader Joe’s
1/3 cup of melted Coconut Oil
1 cup of almond flour
1 tablespoon of Coconut Flour
1 tsp. Italian Seasoning (optional)

1/2 cup finely chopped pecans or walnuts (optional)

Salt & Pepper
Directions:
Preheat the oven to 400 degrees
Cover a baking sheet with foil and lightly butter with coconut oil or cooking spray
In a small bowl, whisk together the mustard, agave nectar, and melted coconut oil
Brush the chicken breasts on both sides with the honey mixture and then lightly season with salt and pepper
On a plate, combine the almond meal, coconut flour, nuts, and Italian seasoning
Press the honey mustard chicken into the flour mixture to coat on both sides
·         If you don’t want Paleo-styled chicken, you can dredge the chicken in Italian bread crumbs or Panko Crumbs. I tried all 3 ways to see which one my husband liked better. I loved the paleo style best and he liked panko 1st and paleo-styled 2nd best.
Place the chicken on the baking sheet and bake for 25 minutes. The last 10 minutes you can set to Broil to get it a little crispier and completely cooked through the middle
Allow the chicken to rest for a few minutes and then plate it with your favorite vegetables

Leave a reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>