Eventually after enough time I am sure this page is going to turn into several pages as I eat chicken almost every single day and I enjoy variety. I mostly cook chicken breasts, legs and thighs. I usually serve my chicken with brown rice, quinoa, veggies, salad or beans.

Ingredients
3 tbsp Mustard
3 tbsp Organic Raw Honey
6 tbsp Crispy Quinoa Crackers (about 6 crackers)
1 tbsp Goat Milk Butter
4 piece Chicken Breasts
1 Tbsp Dried Basil
1/2 Tsp Dried Parsley





Place chicken breasts in a large Ziplock bag and flatten into 1/4 inch thickness with a mallet. Do the same with the Quinoa crackers and crush into breadcrumb like pieces. In a shallow bowl combine the honey and Dijon mustard. Dip the chicken in the honey mustard mixture and then coat with the cracker crumbs. In a non stick skillet, over medium heat, melt the butter and cook chicken for about 5 minutes on each side, until lightly browned. Sprinkle parsley on top before serving.

Serves 4 and Takes about 15 minutes to make

Nutritional Information: 245 Calories, 5g Fat, 21g Carbs, 0.2g Fiber, 26.7g Protein
Weight Watchers Points: 5

Ingredients
2 lbs Chicken Breast
1/2 cup Rice Bread Crumbs (PaneRiso – Found at Tau on Saint Denis)
2 large Egg Whites
2 cloves Garlic Cloves, minced
2 tbsp Extra Virgin Olive Oil
2 Lemons, Juiced
2 tbsp High Fibre Coconut Flour (Bob’s Redmill – Found at almost any health food store)
1 tsp Oregano, Dried
Lemon Pepper to taste
Salt to taste
Ground Black Pepper to taste
1-2 tbsp Capers

Pound chicken with the smooth side of a meat tenderizer until it reaches 1/4-inch thickness. Lightly coat to taste with salt, pepper and lemon pepper. Dredge chicken in coconut flour and set aside. On a plate with a good rim combine the breadcrumbs and oregano. Using tongs or a fork, dip each chicken breast first in the egg, and then in the breadcrumb mixture. Make sure to coat the entire breast, and then lightly shake to remove excess breading. Set aside.

Heat the olive oil over medium heat in a large skillet. Saute the garlic for about 1 minute and then cook the chicken for 2 minutes. Flip chicken and then add lemon juice and capers. Cook for another 2 -3 minutes until there is no pink in the center.

Makes 6 Servings (I usually buy 2 packs of chicken that have 3 small breasts in each pack).

Takes about 15 minutes to make.

Nutritional Information: 258 Calories, 7.6g Fat, 11.5g Carbs, 1.4g Fiber, 36.7g Protein
Weight Watchers Points: 6

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