Tastes FRIED but it’s not! Crispy sweet spicy coconutty breading keeps chicken, turkey or even tuna moist and tender inside. Read on for a reduced fat, sugar and gluten free that compliments a variety of proteins and wakes up boring dinners. We keep the spice blend on hand to shorten the process, just store in an airtight jar. Serve with an Asian-style salad or 1/2 cup brown rice, steamed veggies and our Thai Red Curry Sauce.

2 Turkey breasts (or chicken breasts)
1 cup Lets Do Organic Coconut Flakes
1 tsp dried onion flakes
1 tsp seasoned pepper
I tsp dried ginger powder
½ tsp coriander
Dash cayenne pepper
Dash salt
1 0.45gram scoop Trader Joe’s Pure Stevia powder (2 scoops for sweeter coating)
1 tbsp Pamela’s Bread Mix
1 tsp of coconut oil
1 egg white

Thai Red Curry Sauce with Chicken

Begin by toasting the coconut in a dry pan over medium heat for about 3 to 4 minutes, stirring regularly till the coconut takes on a light brown color, releasing the oils. Combine the coconut and all the dry ingredients in food processor and blitz till well-blended and a consistent texture is reached. Place this mixture onto a large plate or cutting board. In a shallow bowl, whisk the egg white till slightly frothy. On a separate board, place turkey breast between 2 pieces of plastic wrap and pound it flat using a meat mallet (or rolling pin). Beat egg white. Dip turkey breast in in the egg white and then dredge it through the coconut mixture till well coated. In a sauté pan over medium high heat, heat coconut oil till lightly smoking. Gently place turkey in the pan and cook 2-3 minutes per side or until golden brown and cooked through.