Always use organic if you can. Chicken breast should be butterflied and slighlty tenderized on one side. Sea salt lightly on both sides and coat with blanched almond flour. Pad chicken firmly and carefully shake off excess flour. Place into non-stick pan with hot coconut oil. After about 30 seconds, reduce heat to medium and cook for about 2 minutes on each side.
It's a good idea to pre-heat oven to 200 just to keep the first couple of chicken breasts warm. It's best to use a cookie sheet lined with foil so to make sure not to place them on top of each other.
This is an amazing dish, serve with the veggie of your choice or a delicous salad.
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 332 (86%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 13.5g||68 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 0mg||0 %|
|Sodium 233mg||8 %|
|Potassium 331.6mg||9 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 4.5g|
|Protein 10g||14 %|
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Calories per serving: 388
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