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.
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