2 white onion (diced)
3 clove garlic (crushed)
Organic crushed tomatoes with basil
3 tsp dried oregano
1/2 cup fresh Italian parsley
3 tbsp ghee
3 tsp honey
12 chicken breasts
4 whole eggs
1/2 cup coconut flour
3/4 cup almond meal
2 tsp salt
Sauté onions, garlic, fresh parsley, oregano and ghee in a sauce pan.
Add crushed tomato, salt, and honey, continue to simmer.
Butterfly the chicken breasts and tenderize with a mallet (or mash with the bottom of a cup) and set aside.
Place beaten eggs in a wide flat dish.
Combine coconut flour, almond meal, and salt in another wide flat dish.
Dip the chicken breast first in the egg, then coat with the coconut/almond mixture.
Place in a baking dish, cover with tomato sauce, buffalo mozzarella and whatever parsley is left over.
Bake 350F for 40 minutes.
I would expect most of this to be devoured in one sitting, but I can tell you it only gets better if saved for breakfast. For some reason, it really gets good when it cold.