Instructions

1. To butterfly the chicken, cut down the side of each breast making sure not to cut all the way through. When you are almost to the edge of the chicken breast, open the breast up like a book. Pound the chicken with a meal pounder or by using the back of a skillet until the chicken is about ¼ inch thick all around.
2. Season the chicken with salt and pepper.
3. Make the dredging station. You will need 2 shallow plates/ bowls to dredge the coating in.
4. The first bowl is for the egg wash which is 1 beaten egg and a tablespoon of water. Crack the egg in the bowl, add the water and whisk everything together until you have a smooth egg mixture.
5. In the second bowl, combine the almond meal, all the spices and 2 tablespoons of parmesan cheese. Mix everything together until it is evenly combined.
6. To bread the chicken, first coat the whole breast in the egg mixture and then transfer it straight to the almond mixture. You want to make sure the chicken is fully coated in egg before you put it in the almond mixture. Pat the breading all over the chicken to make sure it sticks to the egg then place it on a baking sheet.
7. Repeat the breading process with the second chicken breast and then add to the baking sheet as well.
8. Refrigerate the breaded chicken breast for 30 minutes to 2 hours. This allows the coating to fully adhere to the chicken.
9. When the chicken is done chilling, it is time to cook.
10. In a nonstick skillet, add 2 tablespoons avocado oil over medium heat. When then oil is hot, add in the chicken. You do not want the chicken breasts to touch. If your skillet is not big enough, cook them in batches.
11. Cook the chicken for 5-8 minute on each side until the breading is golden brown. The chicken should be fully cooked through after browning each side because it is so thin, but if you need to finish cooking it in the oven you can. (375 degrees for 8-12 minutes).
12. While the chicken is cooling a bit, you can go ahead and make the salad.
13. First make the dressing. Combine the lemon juice, Dijon mustard, honey and olive oil in a bowl. Add a pinch of salt and pepper. Whisk everything together until the dressing is emulsified. Taste the dressing to adjust any necessary seasonings before tossing with the arugula.
14. Toss the arugula with just enough dressing to coat. You don’t want to overdress the salad, or it will be soggy. I start with a tablespoon or two and add more if needed. Add the remaining parmesan to the salad and toss.
15. To serve: put a piece of breaded chicken on the center of the plate. Top the chicken with 1-2 cups of the arugula salad. Garnish with more parmesan and a slice of lemon. Enjoy!