Wednesday, March 20, 2013
Pecan and Coconut Crusted Chicken (Kosher for Passover)
8 ounces raw pecans
1 cup shredded coconut
1 teaspoon cinnamon
1/2 teaspoon salt
Pepper to taste
About 8 boneless chicken breast
Extra virgin coconut oil to grease the pans with
1. Ground the pecans in the food processor medium to fine
2. Combine the pecans, coconut, cinnamon, salt and pepper on a plate
3. Beat eggs in a bowl.
4. Dip the chicken in the eggs let the extra run off for a few seconds and the coat in the pecan mixture.
5. Bake in the oven at 375 for about 30 to 40 minutes depending on the size of the breasts.