I never really liked coconut before I started paleo. Something about it reminded me of sunscreen – which I ironically love the smell of (but would rather not eat).
There were, of course, a few exceptions – my grandma’s Kentucky butter cake, for one (mmmmm, I miss you, butter-soaked-cake) – and of course, girl-scout samoas. But for the most part, I stayed away from the flaky white food, despite living in Hawaii.
But, when I started paleo and discovered coconut oil and shredded unsweetened coconut, something changed. I started to enjoy the hint of nutty sweetness and would deliberately add it to bowls of fruit and smoothies (which would explain why I haven’t lost more weight).
And the other night, I took my newfound affection for coconut to the next level, and created a fabulous new recipe. Try it out and let me know what you think!
2 chicken breasts (or however many you want), butterflied and sliced into somewhat-consistently sized pieces
1/2 cup unsweetened coconut
1/2 cup coconut flour
2 eggs, beaten
cilantro (I used dried, I’m sure you could use fresh)
salt and pepper to taste
Dredge the chicken breasts in coconut flour that’s seasoned to taste with cilantro, salt, and pepper. I added a dash of cinnamon – feel free to delete if it grosses you out. Then throw the chicken in the beaten eggs, then lightly coat with the shredded coconut. Heat coconut oil to medium-high (careful – don’t burn it!) and cook chicken in pan until outside is crispy and the inside is no longer pink. Serve with salsa or a fruit chutney. Die of happiness.