15 min. ea.
about 12 - 15 strips
3 chicken breasts
1/2 c. coconut flour
Egg-replacer for 2 eggs
1/4 c. coconut milk
1 1/2 c. unsweetened shredded coconut
1/4 tsp. chili powder
salt and pepper to taste
Pound chicken about 1/2" thick; slice into strips. Mix egg replacer and coconut milk together with chili powder.
Dredge in coconut flour, then egg mixture, then lastly into coconut to coat.
Place strips on a rack placed into a cookie sheet. Bake at 400 º F for 10 - 12 minutes, or until cooked through.
Serve with Pistachio Dressing as a dip.