1.5 lbs or 3 very large chicken breasts, boneless & skinless
1 1/4 cup almonds, ground or almond meal
1 tbsp garlic or onion powder
1 tsp oregano or basil, dried
3/4 tsp salt
1/8 tsp ground black pepper
2 eggs, large
Preheat oven to 450 F degrees. Line large baking sheet with parchment paper, spray well with cooking spray and set aside. In one small bowl, mix ground almonds or almond meal, garlic or onion powder, oregano or basil, salt and pepper. In another small bowl, whisk the eggs.
Wash chicken breasts and pat dry with paper towel. Cut into 1/2 inch thick strips lengthwise. Place a few on a cutting board, cover with a piece of plastic wrap and pound with a meat tenderizer a few times. Repeat with remaining pieces.
Dip each strip into an egg mixture, coat completely in almond mixture and place on prepared baking sheet. Bake for 15 minutes on one side, flip and bake for another 12-15 minutes or until golden brown. Please note, when flipping the bottom might look under baked and soggy but it will get browned and crispy. Serve hot.