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.
John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.
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