2 – 9 oz. boneless, skinless, chicken breasts
½ c. coconut flour
½ Tbsp. kosher salt
1 tsp. ground black pepper
2 Tbsp. prepared pesto (recipe below)
2 large eggs
½ c. raw pecan pieces, pulsed about 30 seconds into course pieces
¼ c. shredded Parmesan (this can be omitted if you don’t do dairy)
¼ c. grapeseed oil
- Pound the chicken breasts into to approximately ¾ “. This allows the chicken to cook more rapidly and more evenly. And, can mitigate stress!
- In a bowl, mix the coconut flour, salt and pepper. This will be the first coating for the chicken.
- In a second bowl, add the pesto and eggs. Beat well – this is your egg wash.
- In a third bowl, mix the pecans and Parmesan (if using this)
- Heat the grapeseed oil in a large skillet over Medium-Low heat.
- Start the breading process going one chicken breast at a time – first, dip the chicken breast in the coconut flour mixture coating both sides. Pat off any excess. Then dip into the egg wash mixture (again, getting both sides). Finally, place in the pecan/Parmesan mixture and coat both sides.
- Preheat oven to 275 F.
- Once the oil is hot, place the breasts in the pan.
- Cook for about 4 – 5 minutes per side, or until each side is golden brown. Use a wide spatula to turn the breasts as you want to ensure the coating stays with the meat and not the bottom of the pan.
- Remove pan from the heat and place in the oven for 10 – 12 minutes (covered).
- Remove the cover and bake another 3 – 4 minutes.
- Garnish with lemon slices.