2 large chicken breast, pounded thin and cut in half (yielding 4 servings)
1 C unsweetened coconut flakes
1/4 C fresh cilantro, finely chopped
1 T fresh lime zest
1 tsp. ground coriander
1 tsp. black pepper
1 tsp. garlic powder
pinch sea salt
1/4 C coconut oil
Preheat oven to 350 degrees. Pound and divide chicken breasts and set aside. In a heavy skillet, heat coconut oil on medium high heat. In a shallow dish, beat the two eggs. In another shallow dish, combine the coconut, cilantro, lime zest and remaining spices. Dip chicken breasts in egg and then into the coconut mixture (chicken should be well coated with coconut). Add chicken immediately to the hot pan and brown until chicken is golden brown (about 4 minutes on each side). Place browned coconut chicken pieces on baking dish and bake for and additional 10-12 minutes. Top with some toasted coconut and cilantro sprigs for looks! :-)
Hope you enjoy!
Yum!! Loved this!
This was so yummy. I'll make it again. Although, I did deglaze the pan, adding green chile paste and a little coconut milk and poured that over the yummy chicken. Thanks for the recipe! I'll make it again.
I made this tonight with Cod. Since fish cooks faster I didn't bake it, but just cooked browned it in the pan. It was so delicious. Thanks for posting the recipe.
If I have no coconut flakes on hand, could I use coconut flour?
3 Researches SHOW Why Coconut Oil Kills Belly Fat.
The meaning of this is that you literally burn fat by eating coconut fats (including coconut milk, coconut cream and coconut oil).
These 3 studies from large medicinal journals are sure to turn the traditional nutrition world upside down!
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