Nine Log Cabins

This was the main course for last week’s Sunday dinner. Because some of us are gluten free, some are keto, some nondairy and some are just plain picky eaters, it's hard to please everyone. But this recipe came pretty darn close.

Almond Chicken

3 large chicken breasts

2 large eggs

1 1/4 cups ground almonds

1 tablespoon garlic powder

1 teaspoon oregano

3/4 teaspoon coarse sea salt

1/4 teaspoon fresh ground black pepper

Preheat oven to 450 degrees. Line baking sheet with parchment. Carefully rinse chicken (don’t allow water to splash on counters, etc.) and pat dry with paper towels. Cut into 1/2” strips. In small bowl, beat eggs until uniform. In a separate bowl, combine remaining ingredients. Dip each chicken strip in egg, then coat with almond mixture. Place coated chicken on parchment and bake 15 minutes. Turn and back 15 more minutes. Serve with mustard, ranch dressing, catsup and barbecue sauce.