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1
Preheat oven to 210C (410F) and cover two 30cm (18in) baking trays with foil and brush very lightly or spray with olive oil.
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2
Place your chicken in a small plastic bag or in between two sheets of glad-wrap and bash with a kitchen mallet until flat and even (I usually bash it till the whole thing is as flat as that little tail bit on the breast).
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3
Then cut into wide strips or leave whole.
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4
Place almond meal, oregano and thyme in a food processor and pulse until herbs are all blitzed and combined with the meal.
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5
Add garlic oil or oil and garlic and pulse until combined.
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6
Scatter a third of this mixture onto a plate and set aside the rest.
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7
Beat eggs in a shallow dish with salt and pepper to taste.
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8
And sprinkle flour onto a plate.
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9
Get chicken and cover lightly in flour, making sure it is completely covered, dip into egg and wipe of any excess then coat in almond meal mixture.
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10
Then, place onto baking tray and repeat with the rest of the chicken, topping off the plate of almond meal when it runs low (this stops it all from clogging together).
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11
Place baking tray into oven and bake until chicken is cooked (around 20 25 minutes).
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12
If you are worried about cooking chicken and knowing when it is cooked a good way to tell is to press down on the meat, if it is firm then the meat is cooked.
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13
If you are super worried, cut the thickest one open and test to see if it is cooked.
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14
We like our chicken nice and tender so we tend not to worry if it has a slight pinkish tinge to it, you do not however, want it very pink and squidgy.
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15
Serve with veggies or even with pasta and a simple tomato sauce.
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16
And cover with a squeeze of lemon juice.
