Mexican Fried Chicken Breast and "Rice"

This was dinner last night. I have not figured out the carb count yet.  But I can't imagine it can be too high.  

Take 3 boneless, skinless chicken breast halves and slice them in half and pound thin.  Take 2 shallow bowls and in one mix 1/2 cup coconut flour, 1/2 cup parmesan cheese, 1 TBS. ea. of cumin and chili powder, about a tsp. (or more) of garlic and onion powder, salt (I just shook it in, about a tsp.), and a couple shakes of cajun seasoning.  In the other bowl add 3 eggs and beat well.

Dip each piece of meat first in the egg mix, then in the flour mix and place on a cookie sheet until you are finished, meanwhile heating a large skillet (I used stainless steel) with the bottom covered with oil.  When you're ready, drop the chicken (carefully) into the pan and fry about 3 minutes on each side.  Preheat your oven to 350 degrees F.

 Place in a baking pan lined with aluminum foil and sprayed with non-stick spray.  When all of them are fried, top each one with salsa.  Mine was Market-Fresh with 1 g. carb per TBS. Then top with shredded Mexican cheese or cheddar.

Bake in the 350 degree F. oven, covered with aluminum foil for about 10 minutes.  Meanwhile shred some cauliflower to make cauli-rice in your food processor.  In a frying pan melt some butter, place 1/2 cup cauli-rice per serving and 1 TBS. salsa per serving, onion powder and garlic powder, salt and pepper to taste, some sliced black olives, and stir and fry, just until hot.  Serve together.

Another top rated meal for my family.  They had real spanish rice though and I had the cauli-rice.  Today I had a cold left over breast chopped on top of cold cauli-rice salad.  It was great!  Hope you try it and enjoy it.

MEXICAN FRIED CHICKEN BREAST

6 SERVINGS

24      ounces  skinless boneless chicken breast halves -- (4 oz. each, or 3 -8 oz. chicken breast halves sliced horizontally in half)

1/2      cup  coconut flour

1/2      cup  parmesan cheese

 1        tablespoon  cumin

 1        tablespoon  chili powder

 1        teaspoon  garlic powder

 1        teaspoon  onion powder

 1/2     teaspoon  cajun seasoning

 1/2     teaspoon  salt

 3        eggs -- beaten

 6        tablespoons  salsa

 1 1/2  cups  shredded colby jack, (Happy Farms brand)

oil for frying

In a shallow bowl add coconut flour, Parmesan cheese, cumin, chili powder, garlic powder, onion powder, cajun seasoning and salt. Mix together well.

In another shallow bowl add beaten eggs. 

Preheat oven to 350F. Dip each piece of meat first in the egg mix, then in the flour mix, and place on a cookie sheet until you finish the rest.  Meanwhile heat a large skillet covered with oil (stainless steel if you have one.) Drop chicken carefully into the pan and fry about 3 minutes on each side. 

Place in a baking pan lined with aluminum foil and spray with non-stick cooking spray. Top each breast with about 1 tbsp each of salsa. (I used a 1g carb per tbsp brand)

Sprinkle 1/4 cup of shredded cheese on top of each piece. 

Cover pan with aluminum foil and bake about 10 minutes or until cheese is bubbly.

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Per Serving: (Oil for frying not included) 358 Calories; 17g Fat (42.5% calories from fat); 41g Protein; 10g Carbohydrate; 4g Dietary Fiber; 207mg Cholesterol; 713mg Sodium.