Coconut & Almond Flour Chicken Milanese

I made this recipe on Valentine's Day and I got a bunch of messages about it so I wanted to share! My fiancé loves it and it's is really easy to make. I am guilty of a few dry chicken dinners in my day and for some reason this always comes out super juicy. It is paleo and gluten-free friendly and uses no refined flour! Enjoy!

Ingredients (serves 4)

•  1 lb organic chicken breasts
• 2 organic, cage-free eggs
• 1/2 cup coconut flour
• 1 cup almond flour
• Dash of sea salt
• Dash of pepper
• 3 tablespoons of olive oil (or avocado oil works well too!)
• 2 cups arugula
• 1 cup cherry tomatoes, chopped in half
• 1 lemon
• 2 tablespoons balsamic reduction

Directions:

1. Set up your cooking station with 1 plate with coconut flour, 1 bowl of the 2 eggs (whisked), and 1 plate of almond flour next to your sauté pan
2. Heat the oil in the  pan on medium heat for about 5 minutes or until hot
3. Dip each breast first in the coconut flour, then drench in the egg and then evenly coat it in the almond flour
4. Place the chicken in the pan (it should immediately sizzle) and don't flip until one side is browned. 
5. As the chicken is cooking, heat olive oil in another pan for the tomatoes. Saute the tomatoes just for a few minutes to soften them a bit.
6. When the chicken is cooked through, plate it. Place a two handfuls of arugula on top and then pour the tomatoes on. 
7. Sprinkle with salt and pepper, squeeze the lemon juice and drizzle with balsamic reduction. It will look as good as it tastes!