Coconut Almond Chicken

1/2 cup Almonds, chopped
1/2 cup Coconut Shreds
1/8 teaspoon Curry Powder
Pinch of Salt
Pinch of Pepper
4 large skinless, boneless chicken breasts
1/3 cup Coconut Oil (melted) plus 2 tablespoons for greasing pan

Preheat oven to 350 F. Grease 9 x 13 baking dish with 2 tablespoons coconut oil. In a small bowl mix coconut shreds, chopped almonds, curry, salt and pepper. Prepare chicken by rinsing under cool water and removing any fat. Pat dry with paper towel and set aside. Melt coconut oil. Dip chicken in coconut oil, then in coconut/almond mixture. Place in single layer in baking dish. Drizzle remaining coconut oil and coconut/almond mixture over the top. Bake 40 minutes or until internal temperature reaches 160 F. Makes 4 servings. Serving size 1. Nutritional Breakdown (per serving): Calories 684, Fat 54 grams, Protein 20 grams, Sodium 582 mg, Carbohydrates 27 grams, Fiber 4 grams
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