Chef’s table
Each week, a chef shares a favourite recipe. This week’s recipe is taken from Naked Paleo: Food Stripped Bare, the new book from Galway-based personal trainer Pat Divilly (published by Blackwater Press, €19.95), and gives a tropical twist to a family
Cook up a big batch of these and freeze them – they are perfect for quick dinners that the kids will love.
Coconut breaded chicken; serves two
Ingredients
Two free-range chicken breasts, skinless, cut into strips
75g coconut flour
200ml coconut milk
150g shredded coconut
Sea salt and freshly cracked black pepper to taste
Method
1. Pre-heat the oven to 180C.
2. You will need three bowls: one for the coconut flour, ...
