Instructions

Start by using a sharp knife to butterfly your chicken breasts (slice in half, lengthwise). In a small bowl whisk the eggs until well mixed, season the chicken with salt and pepper then dip the thinly sliced chicken into your whisked eggs, coating completely (I actually don't do well with eggs so we usually omit this step but the almond flour coating does stick a little better with the egg wash, if you're okay with eggs then I recommend doing this step). In a separate clean bowl mix the almond flour with your spices then dip the egg-coated chicken breasts into this flour mixture. Heat your coconut oil + ghee/butter on medium high in a large skillet and add the chicken to your preheated skillet. Sprinkle half your lemon juice on top of the chicken then fry on both sides until cooked through and golden brown (typically 3 minutes each side). Once cooked remove the chicken breasts and throw the drained capers into the remaining oil on your hot skillet to crisp them up.

Place 2 cups of arugula on each plate and drizzle with olive oil and the remaining lemon juice. Top arugula with cooked chicken and some crispy capers to serve.