Almond Crusted Chicken In A Tomato Sauce


  • 2 chicken breasts, skinless
  • ¼ cup almond flour
  • 1 egg beaten
  • 1 tbsp coconut Oil
  • For the sauce
  • 1 tbsp Protein World coconut oil, melted
  • 1 onion, diced
  • 1 stalk celery, finely chopped
  • 2 cloves chopped garlic
  • 2 x 400g tins chopped toms
  • ¼ cup tomato puree
  • 100ml chicken stock
  • Salt and pepper
  • 100g buffalo mozzarella

Nutritional Info

  • Per serving
  • Calories 550
  • Protein 57g
  • Carbohydrates 24g
  • Sugar 12g
  • Fibre 7g
  • Fat  28g


  • Preheat the oven to 200C.
  • For the sauce, heat the coconut oil in a large pan and gently fry the onion, celery and garlic until soft.
  • Add the tomatoes, tomato puree, stock and seasoning and bring to the boil.
  • When it’s boiled turn the heat right down, half cover the pan and simmer for about an hour, stir it every now and again.
  • For the chicken, slice the breasts in half across the centre to give 2 flat pieces.
  • Dip in egg and then the flour and fry gently in coconut oil for 5 minutes each side, then in the oven for 5 minutes.
  • Spoon over sauce, then cheese and bake for 10 minutes. Serve with wilted spinach
  • Serves 2