Ingredients 1 egg white 3 teaspoons water 6 ounces boneless, skinless chicken breast, pounded thin 1/4 cup sliced almonds, coarsely chopped Celtic Sea Salt and pepper to taste
Directions 1. Whisk egg white, water, salt, and pepper in small bowl. Dip the chicken breast into the egg mixture and dredge in almonds. 2. Heat a skillet over medium heat and lightly coat with unrefined coconut oil. 3. Sautee chicken on one side over medium heat for 3 minutes. Turn and cook for an additional 3 to 4 minutes, until cooked through.