Yields 5 servings
5 boneless, skinless, organic chicken breasts
1.5 c. chickpea flour
2/3 c. panko breadcrumbs
1 tsp. ground black pepper
2 tsp. ground turmeric
1 tsp. sea salt
2 eggs, beaten
Preheat oven 400 degrees F. Combine flour, breadcrumbs, pepper, turmeric and salt in a shallow bowl or pan. Pound chicken breasts to 1/2 inch thickness and cut chicken breasts into chunks and set aside.
Beat eggs in small bowl; dip each chicken chunk into the egg and then press into the flour mixture. Shake off excess and place on a lightly greased pan. Continue until all chicken is coated and on pan with adequate space between each piece.
Drizzle with olive oil and place in the oven. Bake for 18-20 minutes or until chicken reaches 165 degrees F internally.
Tip: for a surprising enhancement, add 1 tbsp. sesame seeds to the flour mixture.