This nutritious main course tastes best with the Mango Pistachio Salsa. It is both savoury and sweet and rich in goodness!
The macadamia nuts are filled with the good fats & rich in fibre. They are also a good source of important minerals like magnesium, calcium, iron, copper, chromium, manganese and zinc.
2-4 free range chicken breasts cut/pounded to about 3/4-inch thick
1 cup crushed raw organic macadamia nuts
1/2 cup shredded unsweetened organic coconuts
1/4 cup bread or almond crumbs
1/4 cup flour
1/2 tsp paprika
1/4 tsp garlic powder
1/8 cayenne pepper
1/4 tsp salt
1/4 tsp pepper
2 free range eggs, whisked
*Please use organic & sprouted nuts/seeds when possible for greater nutrient density and improved digestion (and a happier planet!).
Pre-heat oven to 375F. Place macadamia nuts in a food processor and grind to small pieces, but not to a powder.
In a small bowl mix together the chopped nuts, shredded coconut and breadcrumbs, then spread the mixture out on a plate. Next mix together the flour, paprika, garlic powder, salt and pepper in a small bowl and set aside. Whisk the two eggs in another small bowl and set it aside.
Dip chicken pieces in the coconut flour and seasoning mixture and shake off the excess. Next dip chicken in the whipped eggs, and finally press the chicken firmly into the nut and coconut mixture to form a good coating on both sides.
Place chicken in shallow backing dish and cook for 30-45 min (depending on thickness of chicken) at 375F.
Serve with Mango-Pistachio Salsa!