Total Time
45mins
Prep 15 mins
Cook 30 mins

Taken almost verbatim from Balanced Bites - Diane Sanfilippo's fabulous blog.

Ingredients Nutrition

  • 1 lb chicken thigh, boneless skinless
  • 1 cup almond meal, any nut meal is fine
  • 2 tablespoons arrowroot
  • 12 teaspoon oregano
  • 12 teaspoon garlic powder
  • 12 teaspoon paprika
  • 12 teaspoon pepper
  • 1 egg, beaten
  • 14 cup lard, duck fat any fat of choice
  • 14 lb pepperoni, sliced super thin paleo friendly
  • 4 ounces goat cheese, crumbled
  • 12 cup spaghetti sauce, paleo friendly

Directions

  1. Preheat oven to 350ºF.
  2. Place parchment paper onto a baking sheet.
  3. Pound chicken until it is of an even thickness of about 1/4 inch.
  4. Place a large heavy bottomed pan over medium-high heat, melt the fat.
  5. Combine the almond meal and spices in a shallow pan. Place the beaten egg in another shallow pan - pie plates work very well for this step.
  6. While the fat is melting bread the chicken by first dipping in the egg, allowing all excess to drip away, and then dredging in the dry mixture.
  7. Place the chicken into the hot fat and cook for about 2 minutes per side or until well browned. Place the browned chicken onto the baking tray. Bake for 15 minutes.
  8. Remove from oven. Place a thin layer of pepperoni onto each piece of chicken. Then add a small amount of tomato sauce. Sprinkle some goat cheese over all. Bake an additional 15 minutes. If you want it a bit browner, put it under the broiler for a bit.