Cassava Crusted Chicken “Parm”

Cassava Crusted Chicken “Parm”
Serves 4

Ingredients
1 lb boneless, skinless chicken breasts
3 cups cassava chips
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Himalayan salt
½ cup cassava flour
2 eggs + 1 tablespoon water
2 tablespoons ghee (if pan frying)

Directions

1. Preheat oven to 350F and line a baking sheet with parchment paper.
   
2. Add cassava chips, nutritional yeast, garlic powder, onion powder, and salt to food processor and process for 30-45 seconds.
   
3. Set three large plates in a row. Add the cassava flour to the first and spread out evenly. Add the eggs and water to the second plate and whisk well. Add the cassava chip breading to the third plate and spread out evenly.
   
4. Working one breast at a time, dredge the breast in the flour, then coat both sides in egg mixture allowing excess to drip off, then evenly coat in cassava breading.
   

Two options for cooking: 

1. Heat ghee in a large sauté pan over medium-high heat. Cook breasts 2-3 minutes per side then transfer to oven in same pan (if no plastic handle) or move breasts to the baking sheet and bake for 20 minutes.
   
2. Skip the pan and bake the breasts on the baking sheet for 25 minutes. You’ll lose the ghee flavor, but a lot less work and cleanup!