Parmesan Crusted Chicken
2 large boneless chicken breasts (split in half lengthwise) or 4 chicken breast cutlets
1/4 cup mayonnaise (I used an olive oil based mayo)
3 rounded (heaped) tablespoons Parmesan cheese, shredded (I used Parmigiano Reggiano)
1/4 teaspoon black pepper, or to taste
Dash cayenne pepper
1/4 cup almond flour
1 tablespoon butter
Parmesan cheese, finely grated (to shake on chicken before baking)
Italian seasoning, (to sprinkle on chicken before baking)
Preheat oven to 425 degrees F. Line a baking sheet with foil (I used non-stick) or parchment paper. Place your chicken breasts on the pan. In a small bowl, mix mayonnaise, shredded Parmesan cheese, black pepper and cayenne pepper until well blended. In a small non-stick skillet, melt butter and turn heat up to medium-high, add almond flour and stir frequently until it absorbs the butter and is lightly golden brown; be careful not to burn. The crumbs will be a little clumpy, but that's okay.
Spread or brush mayonnaise cheese mixture on the top of each chicken breast. Spoon the buttered almond crumbs on top. Lightly sprinkle each chicken breast with the finely grated Parmesan cheese and Italian seasoning. Place in oven and bake 20 minutes or until golden brown and chicken is done (juices will be clear).