Lily Aronin

Coconut Almond Chicken Fingers

 

Ingredients
1 Kilo pounded chicken breast cut into strips
1 Cup almond flour
2 cups desiccated coconut
2 packets stevia
salt/pepper
4 eggs

 

Preparation:
1.Mix the almond flour, coconut, salt pepper and stevia together.

 

2.Dip the chicken in the egg and then bread in the almond coconut mix.

 

3.Bake at 200 C on a olive oil drizzled pan, drizzle oil on top and then turn once during cooking. Bake for a total of 10-15 minutes until cooked through.

 

 

Recipe taken from my Sugar Free Chanukah Cookbook. To receive your free copy of the full cookbook, register for the new 21 Day Detox Program any time in December. The new program begins January 1st 2017