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Wednesday, 23 July 2014 17:22

Paleo Coconut Pecan Crusted Chicken Breasts

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Coconut Pecan Crusted Chicken Breasts Coconut Pecan Crusted Chicken Breasts Tara Perillo
Tasty paleo, gluten free Coconut Pecan Crusted Chicken Breasts are sure to please!

  • Ingredients:

    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

  • Instructions:

    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.


  • Serves: 4
  • Cuisine: American - Cajun/Creole
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no alcohol, no grains
  • Just right for...: Great for kids, Comfort food, Quick & easy, Light fare, 5 or fewer ingredients, Summer favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Serving suggestions: Great served over my sweet broccoli slaw salad! Recipe is in the same blog post as chicken recipe.
  • Specialty Diets: FODMAPs-friendly, Paleo
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