2 Chicken breasts, pounded flat
1 egg, beaten
1/4 C. Almond flour
1/4 C. Coconut flour
Sea salt & Pepper to taste
Coconut oil
Guacamole
Broccoli Sprouts
Tomatoes, sliced
Drudge chicken breast in egg and then in flour and seasoning. Fry in coconut oil until juices run clear and crust is golden brown. Spread guacamole on chicken breast, top with tomatoes and sprouts. Enjoy!
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