1 1/2 c finely chopped onion
3 cloves garlic, minced
3 c peeled, seeded and chopped tomatoes (2lbs)
1.5 tsp oregano
1 tsp basil
1/2 tsp pepper
4 (4oz) chicken breast halves
1 egg white, lightly beaten
1/4 c almond flour
Sautee onion and garlic in some olive oil, covered over low heat for 15 minutes or until tender. Add tomato and next 3 ingredients, simmer, uncovered, 45 minutes. Set aside.
Place each chicken breast between 2 sheets of plastic wrap. Flatten to 1/4" thickness, using meat mallet (or your husbands favorite hammer - ha! Kidding)
Dip each chicken breast in egg white; dredge in almond flour. Drizzle olive oil in pan and heat over med-high heat and cook chicken 2 min. on each side until just browned.
Arrange chicken in a baking dish and pour tomato mixture over chicken. Bake, uncovered, 350 degrees for 20 minutes.
**You can lightly sprinkle some fresh mozzarella over tomato mixture if you are not paleo**