- 2 cups skinless chicken breasts, cooked
- 1 onion, finely chopped (note: more than 1/2 cup raw is high oxalate, 1/2 cup is moderate)
- 1 free-range egg
- 2 tbsp parsley
- 3 tbsp almond flour
- 3 tbsp ghee
- Sweet potato, mashed (to serve, optional)
- Brown rice (to serve, optional)
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Dice the chicken breast into cubes and add it to the bowl of your food processor with the onion, egg, and parsley, and blend until smooth.
Add half of the almond flour to the mix, season with salt and pepper, and process a little more before rolling mixture into log shapes, adding more flour if required.
When the shapes are of a desired formation, roll them in a layer of flour to coat for pan-frying.
In a medium heated pan, pan-fry the chicken logs in ghee, oil, or a suitable substitute until golden brown and cooked through thoroughly. Serve with rice and sweet potato, as desired.
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