Almond Crusted Chicken In A Tomato Sauce

40 mins

Serves 2



  • 2 chicken breasts, skinless
  • ¼ cup (25g) almond flour
  • 3 beaten eggs
  • 1 tbsp coconut oil

For the sauce

  • 1 tbsp coconut oil, melted
  • 1 onion, diced
  • 1 stalk celery, finely chopped
  • 2 cloves chopped garlic
  • 2 x 400g tins chopped toms
  • ¼ cup (120g) tomato puree
  • 100ml chicken stock
  • Salt and pepper
  • 100g buffalo mozzarella

Nutritional Info

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