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How to make it

  • Trim any remaining skin or white parts from the chicken breasts. Rinse under cool water and pat dry using a clean kitchen towel or parchment.
  • On a chopping board, cut the chicken into strips somewhere between ½ an inch and an inch thick. Set aside.
  • In a shallow dish, combine coconut flakes, almond flour and salt and pepper. In a bowl, crack eggs and beat lightly.
  • Dip the chicken strips first in the egg and then roll in the coconut/almond flour mixture.
  • Heat the coconut oil in the pan over medium-high heat and sauté the chicken strips until the exterior turns a golden brown and the inside is no longer pink.

People Who Like This Dish 4
Reviews & Comments 1

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    " It was excellent "
    valinkenmore ate it and said...
    Great flavors - great post! Another 5 forks to you!
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