Submitted by: Daniel Wiederkehr
Prep Time: 10 Minutes
Cook Time: 13 Minutes
Servings: 1
Panfried chicken breast. Pound a piece, dip in egg then dredge in shredded coconut and my homemade breadcrumbs from SWG bread.about 1/2 and 1/2. Fry in 3-4 tablespoons of coconut oil. Pour the pan drippings over chicken serve. Don't want to waste the oil, so expensive and adds to my daily total of coconut oil. I make 4 ata time for leftovers.
1 chicken breast, skin-on
1/4 c. shredded coconut
1 breadcrumbs, made from gluten-free bread
1 egg
4 tbsp. coconut oil
I make breadcrumbs from stale SWG bread. I mix a 1/4 cup bread crumbs with 1/4 cup shredded coconut. Beat the egg with a fork. Coat the breasts in egg, then dredge in crumb mixture. Heat a pan to medium high heat (# 7 out of 10 on my electric range) melt 4 tablespoons of coconut oil and fry the breasts until brown on both sides about 5-7 minutes per side. Serve the breasts using the pan drippings as a topping. Sea salt to taste.
*Each ounce of chicken would be 1 protein. In addition, add 1 carb for the entire recipe for the breadcrumbs.
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