The spicy flavors of Sriracha and almonds come together in this gluten-free recipe to make a crunchy crust for juicy chicken breasts. This dish is a tasty take on the traditional Caprese salad. It has fresh mozzarella, tomatoes, basil, and a balsamic glaze on top. Ingredients: 4 boneless, skinless chicken breasts 1/4 cup Sriracha sauce 1 cup almond flour 1 teaspoon garlic powder 1 teaspoon paprika Salt and pepper to taste 2 tablespoons olive oil 8 ounces fresh mozzarella, sliced 2 large tomatoes, sliced 1/4 cup fresh basil leaves Balsamic glaze, for drizzling Instructions: Warm the oven up to 190C 375F Mix Sriracha sauce in a small bowl Add the garlic powder, paprika, salt, and pepper to another shallow bowl and mix them together First, coat each chicken breast in Sriracha sauce Then, cover it with the almond flour mixture and press it down to stick A big...