For Valentine's Day, Lola and I made him a LOVE CAKE (so NOT Paleo) and I decided to get a little creative with the coconut.
|Love Cake: banana cake, coconut filling topped with powdered sugar.|
During my Florida days I used to love to go to Shooter's and get the Coconut Shrimp so thought I would try making Coconut Chicken for dinner.
I cut up boneless, skinless chicken breast into tenders and set aside.
Then I set up my COCO-NUTTING station:
in the first bowl I added about a cup of coconut flour. Then in a second bowl I added 3 eggs mixed with about 3TB coconut milk and in the last bowl I added unsweetened shredded coconut
roll your chicken tenders in the coconut flour--then dip into the egg mixture-then cover in the shredded coconut.
In my saute pan, I melted some coconut oil and browned each chicken tender until golden.
Once browned, put onto a baking sheet or stone and finish in the oven (400*) for about 15 mins or so.
I served this with a giant green salad and lightly steamed broccoli-you gotta leave some crunch in it!
Easy and it was a nice change of pace. I love coconut so I will definitely make this one again. I think I will try to figure out a good sweet/spicy chili dipping sauce in the meantime!
Don't forget to enter the TOUGH CHIK giveaway. All the cool kids are doing it--Right Kovas?
Speaking of Tough Chik--did you see that EMZ is running for 24 hours on her Treadmill in May to support The Sojourner Center? Call I get a collective "YOU FREAKING ROCK EMZ?"