Brock Landers

2 large eggs, beaten

For the spaghetti sauce:
1 T of extra-virgin olive oil
24 oz jar of crushed tomatoes
2 minced garlic cloves
½ tsp of sea salt
½ tsp of dried Italian seasoning

Equipment:
Colander
Paper towels
Flat-bottomed dishes
Medium bowl
Large skillet
Medium saucepan
Wooden spoon
Whisk

Directions:
Using a colander or a strainer, add in the spiralized noodles, toss with salt, and let the noodles sit for about 20 minutes to allow for the salt to absorb some of the water
Use a paper towel to blot up any excess water from the zucchini noodles and discard.
Preheat the broiler to high. Place flour in the bottom of the flat dish, and crack and whisk eggs in the bottom of the bowl.
Season the chicken with sea salt.
Heat the ghee using the skillet over low to medium heat for about 2 minutes, till it is melted, stirring frequently.
Next, we will coat the chicken in eggs first, and then flour. Dip the chicken into the eggs, and then into the flour, making sure you coat the entire piece. Place it in the skillet and repeat with all of the chicken pieces. Cook the chicken in the skillet with