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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Delicious crispy chicken dish I found on . Low carb with plenty of taste. We experimented with sauces to add some extra flavor. Ingredients:
1/3 cup almonds |
1/3 cup unsweetened coconut (dried or fresh) |
1/8 teaspoon curry powder |
1 pinch salt |
4 large chicken breast halves (skinless) |
1/3 cup butter, melted |
Directions:
1. Preheat oven to 350 deg. Spray a 9x13 inch baking dish with non-stick spray or grease it with butter.
2. Chop the almonds in a food processor and place in a shallow dish. Add the grated coconut, curry powder and salt. Set aside.
3. Prepare the chicken by rinsing it under cool water. Remove any fat deposits and pat dry with a paper towel. Lay on a paper towel while you melt the butter.
4. Place the melted butter in a small bowl or melt the butter in the bowl in a microwave.
5. Dip each piece of chicken in the melted butter, then in the almond coconut mixture. Place the coated chicken in the baking dish in a single layer. drizzle any leftover butter over the chicken and sprinkle with remainder of the coconut almond mixture.
6. Bake for 45 minutes to 1 hour until the chicken is thoroughly cooked through.
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