This is a great recipe when trying to stick to Whole30, a low carb or Paleo diet.
It's super easy to make and tastes decadent.
I use date syrup because it is Whole30 compliant, but you can always use maple syrup or a balsamic reduction instead.
4 whole boneless, skinless chicken breasts
2 cups almond meal
1 cup unsweetened, shredded coconut
Coconut oil or ghee
salt and pepper
Date molasses, Maple syrup or any fruit vinegar
Mix almond meal and shredded coconut together in a shallow bowl. Sprinkle with salt and pepper to taste.
In a separate bowl, add eggs and beat with a fork. Add a touch of salt and pepper.
Dip chicken breasts in egg mixture and then dredge in almond-coconut mixture.
Shake off the extra dry ingredients.
Baking option: Oven bake at 350 degrees for about 40 minutes.
Pan Frying option: Heat ghee or coconut oil (about a tablespoon) in a sauce pan and cook evenly - about 5 minutes - on each side.
While chicken is still hot, drizzle syrup or vinegar over chicken
Serve with the Raw Veggie Slaw from my salad cookbook, or with a prepared broccoli slaw from any market or grocery store topped with your favorite vinaigrette!