4 boneless, skinless Chicken breasts
1 tbsp EVOO
1 Tbsp Almond butter
1 tsp lemon Juice
1 tsp Salt
Pinch of Cayenne Pepper
1 tsp chopped fresh parsley
1 tsp Paprika
1/3 tsp onionpowder
3 tbsp ground Flaxseeds
1/2 Cup almond Meal
Preheat the oven to 350* F. Rinse chicken and pat dry with a paper towel. Place the chicken breasts between sheets of wax paper and pound with a meat cleaver untill thin. In a small bowl, combine the olive oil, almond butter, lemon juice, and all the seasonings. Spread mixture on chicken breasts. Combine the flaxseed and almond meal in a small bowl and set aside. Place the chicken breasts on a lightly oiled baking tray. Sprinkle half the almond flax mixture evenly over one side of each chicken breast. Pat each chicken piece with your hand to make the ‘crust’ stick to the chicken. Carefully turn over each chicken piece and repeat the process, using the remaining half of the almond mixture.
Place the chicken in the center of the oven and bake for 20 to 30 mins, or untill an instant read thermometer reaches 165 degress on the thickest part of the chicken, or untill the juices run clear.