Almond Crusted Chicken and Steamed Kale
by John Meadows on January 15, 2013Ingredients (serves 1)
- 1 free range egg white
- 3 teaspoons water
- 6oz free range boneless skinless breast- very thin piece needed
- ¼ cup of sliced almonds, coarsely chopped
- Pepper to taste
- Virgin coconut oil
- 1 bunch of kale, coarsely chopped, steams removed (about 2 cups chopped)
- 1 clove of garlic
- Pepper to taste
- ½ cup of water
- Virgin coconut oil
Preparations:
For the kale:
- In a large skillet, heat virgin coconut oil and add garlic, stir for 1 minute but don’t allow to burn
- Add water, kale and pepper and cover with a lid
- Reduce heat to medium low
- Cook for 3-5 minutes until kale it bright green
For the Chicken:
- Whisk egg white, water, pepper in small bowel
- Dip chicken breast into mixture
- Dredge in almonds
- Heat a skilled over medium heat, lighly coat with virgin coconut oil
- Cook chicken on one side, for about 3-5 minutes, turn over an repeat until cooked
- Serve on top of kale
1 Serving:
Calories: 438
Protein: 55g
Fat: 15g
Carbs: 26g (6g fibre)
from October 2010:
Brought you again by our very own Victoria Felkar!