Dubbed "healthy KFC" by an anonymous family member this recipe makes a chicken breast go a long way and is an equally tasty way to serve using fish.
Tonight we accompanied with baked "squashy spud" (pre boiled potatoes flattened, slathered with extra virgin olive oil, fresh thyme and sea salt and baked until golden) and roasted pumpkin, purple cauli & romanesco (that beautiful looking hybrid vegetable crossed between cauliflower and broccoli).
You will need:
500g organic free range chicken breast
1/2 C chickpea or white spelt flour
1 egg, beaten
1/2 C roasted peanuts (or can used any toasted nut/seed - we often sub out sesame seeds)
1/2 C toasted coconut ( I used the Macro organic toasted coconut flakes)
Blitz the peanuts & coconut until the consistency of breadcrumbs.
Add:
1 C ground almonds
2 T finely chopped rosemary or thyme
1 t chilli powder
sea salt & black pepper to taste
Mix well and tip onto a plate.
Cut the chicken lengthways into strips. Roll in flour, then egg, then the above mixture until the chicken is completely crumbed.
Set on a baking paper lined tray and drizzle with extra virgin olive oil.
Bake at 180 degrees C for approx 30 min or until golden - turning halfway through the cooking time.