2 free range organic Chicken Breasts

1/2 cup Dried Unsweetened Coconut Flakes

1/3 cup Chopped Fresh Cilantro

1/2 teaspoon Pureed Lemongrass (sold by the fresh herbs at your grocery store)

1/2 teaspoon Minced Garlic

1 Tablespoon Coconut Oil

1 egg

~1/2 cup Dried Unsweetened Coconut Flakes OR Coconut Flour

~1/2 cup Coconut Oil 

Toothpicks

 

Preparation

Melt 1 Tablespoon coconut oil in a small sauce pan on the stove. Add 1/2 cup coconut flakes, cilantro, lemongrass and garlic. Cook over high heat for about 5 minutes, stirring constantly, until the coconut begins to brown. When the coconut is golden, remove from heat and put mixture in a small bowl.

Cut the chicken breasts in half to make 2 wide, thin, pieces per breast. Think “hamburger style” vs. “hot dog style.” Pat dry. Spread about 1/4 of the coconut herb mixture over each breast, and roll up the breast tightly with the mixture inside. Use 2-4 toothpicks per breast to secure the roll.

Beat the egg in a small bowl. Dip the stuffed chicken in the egg. Use your clean fingers to smear the egg over the whole piece of chicken. Then cover each chicken piece with the additional coconut flakes or the coconut flour. My husband doesn’t like using the flakes for breading, but he really likes it with coconut flour. I love both, so you can decide which you prefer.

Preheat the oven to 375.

Melt about 1/2 cup coconut oil in a pan over medium high heat. Place the coconut breaded and stuffed chicken pieces in the oil and cook until golden on each side. Then, place in a pan and cook in the oven for 20 minutes. Remove the toothpicks before serving.

I like to place the chicken on a thin bed of coconut (the extras from breading) when I bake it in order to soak up the extra oil.

The chicken is shown pictured with chopped carrots, asparagus, and red peppers which I sauteed in the leftover oil from cooking the chicken. Make sure you scoop out any coconut pieces that fell off and burned before you add the vegetables.

 

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