Instructions

1. Take chicken breast and place on counter in zip lock bag or between plastic wrap. Pound chicken breast till about 1/2 inch thickness is reached.
2. In shallow mixing bowl add egg and coconut milk and whisk vigorously. In another large bowl mix together almond meal, Italian seasoning, parsley , salt, pepper and garlic powder.
3. Preheat 2 tbsp of the olive oil in a large skillet on medium high heat. When skillet is hot dip chicken breast in the egg mixture and then coat it well with the almond meal mixture on both sides.
4. Place chicken breast immediately into the hot skillet you will only turn chicken 1 time. Turn chicken after 3-5 minutes and cook for 5 more.
5. While chicken is cooking, prep “pasta”. Take zucchini and yellow squash and wash well. Spin veggies in your veggiette. I do a mixture of thin and thick noodles. Set on a clean dish towel or on a few paper towels to pull some of the water from the vegetables.
6. Place a small sauce pan on stove and add balsamic vinegar. Bring to bowl and turn down temp to low simmer. Cook 11-15 minutes siring and checking to make sure its not getting to thick. You want a warm maple syrup consistence not a molasses.
7. Cut Cherry tomatoes in half after washing. Take Basil leaves, wash and dry them well. Roll basil leaves and cut into thin strips.
8. Chicken should be down cooking. Remove and let sit on plate to allow crusting to set.
9. Add zucchini and squash to hot skillet with one tbsp of olive oil. Cook until desired texture is achieved. About 7-9 minutes for soft noodles.
10. Remove from skillet and plate. Add chicken. Slice for easier consumption. Add 1/4 inch cashew cheese balls (take tip of spoon or small melon baller). Placed sliced basil and tomatoes on top and finish with balsamic reduction. Serve immediately