1 cup raw pecans
1 cup dried coconut flakes
2 tablespoons extra virgin olive oil or coconut oil
4 skinless, boneless chicken breast
salt, to taste
Preheat oven to 375° F.
Pulse pecans and coconut flakes in food processor until you have a meal-like consistency (like breadcrumbs).
Transfer nut meal into shallow dish.
Salt chicken breast.
Place each chicken breast into nut meal and coat well on both sides.
Lay chicken breast on baking sheet, covered with parchment paper.
Bake in oven until internal temperature reaches 165° F., about 30 minutes.
Remove from oven.