Coconut Macadamia Crusted Chicken Breasts

• 2 boneless skinless chicken breasts
• 1/2 cup sour cream
• 1/4 cup half-and-half
• 1 cup organic unsweetened flaked coconut
• 3 ounces natural unsalted macadamia nuts, finely chopped
• 1/2 cup flour
• 1 1/2 tablespoons sesame seeds, toasted
• 1 teaspoon paprika
• 1 teaspoon salt substitute
• 1/8 teaspoon cayenne pepper
• 4 tablespoons unsalted butter, divided

1. Melt 2 tablespoons of the butter in baking dish.
2. Stir together sour cream and half and half; put in a gallon ziploc bag.
3. Put remaining dry ingredients in a small food processor and chop to desired consistency.
4. Place the dry ingredients in a seperate gallon ziploc bag.
5. Rinse and pat dry chicken breast and dip in ziploc bag of sour cream mixture, then place in nut mixture to coat.
6. Place chicken in baking dish and melt remaining 2 tablespoons of butter and drizzle over chicken.
7. Bake at 350 for approx 35-40 minutes or until chicken is done.
8. If a darker crust is desired, place under the broiler for just a minute or two.

chicken breasts, sour cream, coconut, nuts, flour, sesame seeds, paprika, salt substitute, cayenne pepper, unsalted butter

Taken from www.food.com/recipe/coconut-macadamia-crusted-chicken-breasts-377492 (may not work)