Well, an adaptation from AllRecipes got me to where I was going.
And the best part is that its yummy, nutty, Paleo-ish goodness.
1 package Chicken Tenders
2 Tblsp Pesto
1 Tblsp Roasted Red Tomato Pesto
1 Tsp Crushed Garlic
1 Tsp Agave Syrup
2 Tblsp Olive Oil
Kosher Salt and Pepper
1/2 cup Crushed Pistachios ( unsalted would be better/healthier) although mine were not, and it came out a bit too salty
Approx 1/2 cup Almond Flour ( sorry I didnt measure)
1/8 cup crushed pecans
1/8 cup bread Crumbs ( I used Lemon Pepper, but plain would be fine and probably better) and if you're really trying to adhere to Paleo 'regulations', omit altogether.
Bake at 375 for half hour depending on how many you did and whether you used breasts or tenders. I used tenders as to allow for shorter time for cooking. (Note: I lined pan with new non-stick parchment/foil paper, optional)
I premade everything, which really just means throwing it all together, marinated chicken in refrigerator for 2 hours, then crusted with dry mixture and threw in oven half hour before we were ready to eat. Served over butter lettuce, along side hericot french green beans.
Dinner was done just in time for a conference call I joined in and then TurboKick right after that, so I was glad to have dinner prepared, cooked and ate early in the evening. One of my favorite night of the weeks is when I go get my sweat on at TKB! I literally leave the party, I mean class drenched, not to mention lose a pound or two overnight- probably water weight from all the sweating- but hey, I'll take it! Its one of my passions, in which I am certified, but don't be looking for me at a gym near you- I'll just be in front row of Lizs' class at Golds Gym Watsonville- Come check it out!