Coconut Crusted Chicken

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.INGREDIENTS2 Turkey breasts (or chicken breasts)1 cup Lets Do Organic Coconut Flakes1 tsp dried onion flakes1 tsp seasoned pepperI tsp dried ginger powder½ tsp corianderDash cayenne pepperDash salt1 0.45gram scoop Trader Joe’s Pure Stevia powder (2 scoops for sweeter coating)1 tbsp Pamela's Bread Mix1 tsp of coconut oil1 egg whiteDIRECTIONSBegin 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.