Coconut Almond Crusted Chicken

from Cinnamon Spice and Everything Nice

Ingredients

2/3 cup sliced almonds, crushed
2/3 cup unsweetened coconut flakes
1/8-1/4  teaspoon curry powder
pinch of sea or kosher salt
a few cracks of fresh black pepper
4 large skinless chicken breasts or cutlets, at room temperature
1/3 cup coconut oil, plus more for greasing pan.

Directions

1. Preheat oven to 425 degrees F. Grease a 9 x 13 baking dish with coconut oil.

2. In a large, shallow bowl mix coconut shreds, chopped almonds, curry, salt and pepper.

3. Rinse chicken and trim off visible fat. Pat dry with paper towels and set aside.

4. Melt coconut oil. Dip chicken in coconut oil, allow excess to drip off, then dredge in coconut/almond mixture, patting the coconut mixture onto the chicken. Place in single layer in baking dish. Add a bit more of salt and freshly ground pepper.

5. Drizzle remaining coconut oil and coconut/almond mixture over the top. Bake about 40 minutes for breasts or about 20-25 minutes for cutlets (internal temp. 160 degrees F).