700 g chicken breast – boned and skin cleansed
2 medium eggs
1/3 cup almond flour
1 can of mozzarella – shaved
2 tablespoons fresh basil – minced
2 tablespoons chives – minced chives
2 tablespoons parsley – minced chopped
1/2 teaspoon granulated garlic or powder a pinch of sea salt and freshly ground black pepper – or as you like 1 tablespoon of olive oil – for fries
Place the chicken on a chopping board and, with a sharp knife, cut the meat into small pieces, then place it in a large bowl.
In the same bowl, add the almond flour, eggs, mozzarella, chives, parsley, garlic, salt and pepper. Mix well.
Heat the oil in a nonstick skillet over medium heat. Using a spoon for ice cream or another larger spoon, take some of the chicken mixture and place it in the pan, then press gently to create the fridge.
Do not overcrowd the pan, cook the frigates in several turns, four at a time. Roast until the frigates get a golden-brown color on both sides, about 6-8 minutes. Remember that you must cook them at medium to low temperatures, otherwise they will burn to the surface, and will remain raw inside. Serve them with your favorite sauce.
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