CRISPY CHICKEN STRIPS
4 boneless skinless chicken breasts (thawed)
1 package of fried pork skins
1 1/2 t thyme
1 1/2 t rosemary
1 T coconut oil
pinch of pepper
Preheat your oven to 350. Cut the chicken breasts into strips of about 1/2″ wide. Pour your pork skins, thyme, rosemary and pepper into the food processor and chop until a fine bread crumb like texture. I pour this mixture into a large storage bag or Tupperware dish along with the chicken and shake it all up. The chicken will be nicely coated with the “breading”. In a 9×13 baking dish, I melt the coconut oil and place the chicken strips in a single layer. Bake this at 350 for about 20 -25 minutes, until the juices run clear.
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