- 4 boneless chicken breasts
- ½ cup feta cheese
- ¼ cup coconut mayonnaise or sour cream
- 4 tablespoons fresh lemon juice
- ¾ cup coconut flour
- ¼ cup cornmeal
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon paprika
- ½ teaspoon garlic powder
Preheat oven to 375 degrees. Grease a large glass pan with coconut oil and set aside.
Slit pockets in the chicken breasts and stuff with feta cheese, dividing evenly.
In a medium sized bowl mix the mayonnaise or sour cream and lemon juice, set aside. In another bowl mix the coconut flour, cornmeal and seasonings.
Dip each chicken breast in the mayonnaise/sour cream and lemon juice mixture, then roll in the seasoned coconut flour and cornmeal mixture.
Place on a prepared pan and bake for 45 minutes or just until well done. This is a delicious gluten free alternative to oven baked chicken.
Other stuffing suggestions are to add sun dried tomatoes with the feta cheese or artichoke hearts.
Recipe submitted my Renee, Meridian, ID
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