• 4 chicken cutlets
• flax seed, ground
• almonds
• pecans
• unsweetened shredded coconut
• 2 eggs

Preparation

Preheat oven to 400°. Grind nuts until a thin flour is formed, then combine on a plate (or in a bowl) with flax and shredded coconut and mix well.

Crack two eggs on a plate, scramble, and add water to make an egg wash. Dip the chicken breast into the egg wash, then place it in the nut/flax/coconut flour and coat well. Place on greased pan.

Cook for 20 minutes (10 on each side) until slightly brown. Serve alone or with greens and enjoy!