1-2 lbs of boneless skinless chicken breast
1 cup of almond meal
1/2 c of unsweetened coconut
1tbsp of coconut oil
salt and pepper to taste
In one bowl mix your dry ingredients. Your almond meal, coconut and salt. In another, your egg mixture. After butterfly cutting your chicken, dip one piece at a time into the egg mixture and then over to the almond/coconut mixture to coat completely. Plate and continue until all are coated. In a saute pan, add your coconut oil and bring to medium heat. Pan fry all the chicken until thoroughly cooked. Alternately, you make bake at 350 for about 35 minutes if you prefer. I’d suggest baking on a rack to help crisp up both sides. Next time I may try it with shrimp.On the side, I served sautéed spinach which I did in a pan with coconut oil, some roasted garlic and toped with little bits of crispy uncured bacon.
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