4 (5 oz) boneless, skinless chicken breasts
3 tbsp ground flaxseed
1/2 cup almond meal
1 tbsp extra-virgin olive oil
1 tbsp almond butter
1 tbsp finely chopped yellow onion
1 tsp lemon juice
1 tsp sea salt
pinch of cayenne pepper
1/4 tsp paprika
1 tsp chopped fresh parsely
1 tsp chopped fresh thyme

Preheat the oven to 350°F. Lightly oil a baking sheet and set it aside.

Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them with a kitchen mallet until the pieces are approximately 1/2-inch thick.

Pour the flax and almond meal into a small bowl and stir until evenly mixed.

In another small bowl, combine all of the remaining ingredients. Add the chicken breasts to this mixture and toss them until coated. (If time allows, marinate the chicken in the mixture for 10 to 15 minutes to further enhance flavor.)

Remove the chicken from the marinade and transfer them to the baking sheet. Sprinkle half of the almond/flax crust over the tops of the chicken breasts and gently press the crust into each piece until evenly coated. Carefully turn the chicken over and repeat the process with the remaining almond and flax mixture.

Put the baking sheet into the oven on the top rack and bake until the juices run clear, 20 to 30 minutes. Any leftover chicken can be refrigerated for up to 3 days.