This was one of those rare recipes I found and made that actually turned out to be pretty yummy! I like that it doesn't use a million ingredients, and has just a few simple steps. This recipe comes from the book Wheat Belly by William Davis, MD.
Ingredients:
2 four oz chicken breasts, boneless and skinless
1 large egg
1/4 cup coconut milk or dairy milk (I used coconut milk.)
1/2 cup ground pecans (I accidentally bought walnuts instead, and it was still yummy!)
3 tbsp grated Parmesan
2 tsp onion powder
1 tsp dried oregano
salt and pepper to taste
4 tablespoons pesto, tapenade, or caponata (I used pesto.)
Directions:
1. Preheat oven to 350 degrees. Bake the chicken until cooked through, about 30 minutes.
2. Lightly beat the egg with a fork in a shallow bowl. Beat in the milk.
3. Stire together the ground pecans, Parmesan, onion powder, oregano, salt, and pepper.
4. Roll the chicken in the egg, then in the pecan mixture. Place on a microwaveable plate and microwave on high power for 2 minutes.
5. Top with pesto, tapenade, or caponata.
No comments:
Post a Comment