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Crusted chicken
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| 16 oz. | chicken, (4-4 oz breasts) |
| 2-3 | egg, beaten |
| 6 T. | water |
| 1 C. | nut flour of your choice |
| pepper |
Add water to egg and beat both together.
Stir in a pinch of pepper.
Place nut flour on a plate.
Dip chicken in egg mixture, then pat moistened chicken in nut flour.
Coat chicken with flour on both sides. For thicker coating, repeat above procedure.
If any egg remains, add nut flour until batter is thick.
Make a pancake out of it and place it in the same pan with chicken.
Bake it at 350 degrees for 30-40 minutes.
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