Give the humble chicken breast so loving with my nutty coconut crumb! This recipe is easy to prepare and can be enjoyed by all the family.
There is no flour in this recipe either making it low carb and perfect for those with a gluten intolerance.
250g x Chicken breasts cut into strips
60g Almonds (plain)
1 x tsp Cayenne pepper
3/4x tbsp Garlic Powder
1/4 x tbsp Mustard Powder
1/2 x tsp Chilli powder (optional)
65g x Unsweetened shredded coconut
Salt and Pepper to taste
2 x Eggs
Food processor or blender.
Heat your oven to 180 degrees.
In a food processor blitz the almonds until finely chopped. Don’t worry too much if have some lumpy bits still. If you blitz them too much you will turn the almonds into paste.
Add the garlic powder, chilli,cayenne and mustard and pulse blender for a further 5 seconds to combine ingredients.
Season with salt and pepper to taste.
Place shredded coconut on a small plate and almond mixture on another.
Whisk eggs in a shallow bowl ready for glazing the chicken.
Then follow this 4 step process for preparing the chicken.
Dip a strip into the egg, then almond mixture, back into the egg and then the coconut. Then place each strip onto the baking tray ready for baking.
Bake for 25 minutes turning once half way through to crisp up both sides.
Serve this with a nice crisp salad or roasted vegetables.