|Coconut Crusted Chicken w/mango salsa|
To make the chicken cutlets I dip thin sliced chicken breast in egg, then "bread" them in a mixture of unsweetened coconut and flaxseed meal, I then brown them on both sides in coconut oil, and then bake them covered for about 15 minutes at 350 to keep the moisture in.
You can find my Mango Salsa here. (scroll to the bottom of the page) The salsa and coconut chicken was a reallllly yummy/summery/refreshing combination.
For lunch today I made my self some cute little edible chicken salad bowls.