- 2 chicken breasts (boneless & skinless)
- 3/4 cup ground almonds
- 3/4 cup unsweetened shredded coconut
- 1/2 tsp salt
- 1/2 tsp celery salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 eggs beaten
Slice your chicken breasts in half so you have two flat 1 inch thick pieces out of 1 chicken breast. (4 all up if cooking 2 chicken breasts)
Combine almonds and seasoning in a bowl. Whizz up your coconut to make it fine or leave chunky – the choice is yours!
You’ll need 1 bowl for the eggs and 2 large places: one for the almond mixture and 1 for the coconut.
Dip all the chicken in the eggs and coat thoroughly, then coat with the almond mixture, then coat again in the eggs, final step is to coat with the coconut, the two coatings make for some ‘fried chicken’ tasting chicken and extra tender!
Line a baking dish with baking paper and place your chicken.
Bake at 180 Celsius for 30 minutes, flip chicken halfway through.
This salad goes awesome with this chicken:
Julienne about 1/2 a cucumber, slice your green onions (spring onions), chop fresh basil and coriander (cilantro), toss them all with mesclun or spinach greens or both! Add the juice and zest of 1 lemon, 1-2 tablespoons of olive oil, salt and freshly ground pepper!