I found this recipe online from a search for healthy family recipes. I exchanged the bread crumbs for almond flour, and it came out perfectly. One of my sons loved it, and the super picky one actually ate it without much complaint. I wonder what would happen if I used egg or egg white instead of butter. I’m going to try that next.
Preheat oven to 350F/175F.
1/2 cup/125 mL butter, melted
1 tsp/5 mL Worchestershire sauce
1/2 tsp/2 mL garlic powder
1 cup/250 mL dry bread crumbs (almond flour)
1 cup/250 mL grated Parmesan cheese
2 Tbsp/30 mL dried parsley
8 chicken breasts, boneless and skinless
In a shallow bowl, combine the butter, Worchestershire, and garlic powder.
In another shallow bowl, combine the bread crumbs, Parmesan, and parsley.
Dip each chicken piece into the butter mixture, then into the crumb mixture.
Place the chicken in a single layer in a baking pan.
Bake for about an hour, or until no longer pink inside.