Monday, November 28, 2011
"Breaded" Chicken with Mashed Cauliflower
Two things that I definitely don't miss on this diet are fried chicken and mashed potatoes. Why? Because I can have their significantly tastier cousins.
1/2 Head cauliflower
2 Tbsp Unsalted butter
Coarse salt to taste
Boil the cauliflower until tender. Drain and break into pieces small enough to fit neatly into the basin of a food processor. Combine all ingredients until smooth. Set aside to serve with "breaded" chicken (recipe below).
2 Thinly sliced chicken breasts
2 Tbsp Coconut oil
1 cup Crushed pork rinds
1/4 cup Almond flour
Combine pork rinds and almond flour on a large plate (add any extra desired spices to this mix; Italian seasoning works nicely). Break the egg into a separate shallow bowl, mixing the yolk and white. In a large pan, melt the coconut oil on medium heat. After tenderizing the chicken breasts, dip them in the egg base and put directly onto the flour mixture plate. Flip over until fully coated, then put into the pan. Allow to cook for three minutes on one side, then flip and cook for an additional three minutes (or until the crust is browned and chicken is cooked through). Serve with mashed cauliflower. (*This dish can also be a great sub for chicken parmesan; just melt cheese on the top and add your favorite sugar-free spaghetti sauce.)