Meal Menu Idea:
Oven Fried Chicken Breast
Sauteed Zucchini, Carrots and Onion
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| Photo: w.lynne |
OVEN FRIED CHICKEN BREAST
Paleo & Whole 30 compliant
Serves 4:
4 chicken breasts, (pastured)
3/4 cup coconut flour
1/4 cup blanched almond flour
1 1/2 Tablespoons smoked paprika
2 teaspoons garlic powder
2 teaspoons coarse ground black pepper
2 eggs, pastured
* Preheat oven to 400 degrees.
* Prepare baking sheet with a baking rack set over a layer of parchment paper.
* In a shallow pie plate, mix the flours with spices and stir to blend; set aside.
* In a shallow bowl, beat the eggs; set aside.
* Prepare chicken breasts. Wash under cold running water, dry with a paper towel and trim. Cut each chicken breast in half.
* Coat each chicken piece with egg wash then dip and roll in flour mixture. Repeat. Each piece is coated twice, then place chicken piece on the baking rack.
* Bake for approximately 50 minutes. Check each piece with an instant read thermometer. When internal temperature of the thickest part of the meat reaches 165 degrees, remove the piece from the oven to a serving platter.
* Serve chicken hot out of the oven, sliced on a salad or cold at a picnic!
* Refrigerate leftovers in a sealed glass storage container.
Taste. Enjoy. Share.
Recipe: w.lynne