From Eat Well Feel Good: Practical Paleo Living
by Diane Frampton
Makes 4 servings.
Mix the almond flour, salt, basil, thyme, ginger and mustard
in a bowl. Heat the olive oil in a large skillet over mediumhigh
heat. Put the beaten egg in one bowl and the almond
flour mixture into another bowl. Dip each chicken finger in
the egg, then in the almond flour mixture. Cook in skillet for about 3 minutes each side or until thoroughly cooked but not dry. Serve alone or with dipping sauce of choice.