Gluten-Free But Taste-Full

Photo Credit: Jewish Press

Coconut Crusted Chicken with Plum Dipping Sauce
Yield: 3-4 servings

Ingredients:

2 large eggs
½ cup coconut flour or other gluten free flour
1½ cups packaged unsweetened shredded coconut
12 oz. skinless, boneless chicken tenderloins or chicken breasts, sliced into 1-inch thick strips
6 tbsp. light extra-virgin olive or canola oil

Plum Dipping Sauce:

5 ripe plums, diced, pits discarded
3 tbsp. lime juice
¼ cup granulated sugar or agave nectar
½ tsp. ground cardamom
½ tsp. ground cinnamon

Directions:

1. Beat eggs and set aside.
2. In a separate bowl, combine coconut or other flour and shredded coconut.
3. Dip chicken in egg mixture, then cover with coconut breading.
4. Heat oil in a sauté pan over medium heat. Add chicken pieces a few at a time and fry them until cooked through and golden brown, about 3 minutes per side (depending on thickness of chicken).
5. In a small saucepan combine plums, lime juice, and sugar or agave nectar and bring to a boil. Reduce heat and simmer until plums soften, about 10-15 minutes.
6. Let cool, then stir in cardamom and cinnamon.
7. Serve chicken at room temperature with plum dipping sauce.