In a large casserole pot, heat the coconut oil over med heat. Saute the onion and garlic until soft. Add the rest of the ingredients, stir well until combined and simmer for an hour. If sauce becomes too thick, you can add water (1/4 cup at a time).
4 boneless, skinless chicken breast (yes, free range, organic is recommended, but I am not the chicken police...use whatever you have on hand)
1 C almond flour/meal (I have also used coconut flour for a different flavor)
1 tblsp italian seasoning
1 tsp garlic powder
1 tsp onion powder
sprinkle of black pepper
pinch of sea salt
Heat oven to 350 degrees.
You want to pound your chicken breast until they are thin (your call, but I like mine about 1/3" thin). The chicken breast ends up getting rather large after it is pounded, so I cut it in half after pounding to have smaller portions; which becomes easier to handle.
In a shallow bowl, mix together all ingredients except for the eggs. Whisk eggs in another shallow bowl.
Heat coconut oil in a large skillet. Dredge each breast in egg then almond flour mixture - set aside.
You can serve this with any roasted vegetable (my favorite is brussel sprout or kale chips...mmmmm), fruit or a side salad.
*IF using a crockpot, you can do one of two things:
1. Follow directions until chicken goes in oven. At this point, you can place this in the crockpot and cook on high for 4-6 hours or low for 7-8 hours.
2. Omit the almond flour/egg steps, place the chicken breasts in a crockpot that has been lightly brushed with olive or coconut oil, top with the rest of the ingrdients and cook 4-6 hours on high or 7-8 hours on low.