I shared a recipe similar to this one before, my Pork Rind Crusted Chicken with Arugula Salad, but this time I made it even easier with a few less ingredients. This recipe is just for the chicken because the salad was just avocado, tomatoes, salt and pepper and arugula with Annie's dressing. 

INGREDIENTS (CHICKEN)

• 2 boneless, skinless chicken breasts pounded thin

• 1/2 cup of coconut flour

• 1/2 to 1 cup of crushed pork rinds

• 1 egg

• Olive oil

• Pink salt and pepper

DIRECTIONS

1. Pound chicken breasts with heavy mallet until it is about 1/4"-1/2" thick

2. Prepare 2 separate prep plates, one with the coconut flour seasoned with cayenne pepper/pink salt/pepper/parmesan cheese. A second with the ground pork rinds. Whisk one egg in a small bowl.

3. Heat skillet on medium high heat with 2 tbsp of olive oil

4. Dredge chicken breasts in coconut flour mixture. Dip in egg. Dredge in pork rind mixture, pressing pork rinds into chicken so it sticks.

5. Put chicken in hot skillet, cook until golden brown and crispy on each side, 3-5 minutes per side.

6. While chicken is cooking, make the salad dressing and assemble the salad.

7. Dressing is 1 part dijon mustard, 1 part apple cider vinegar and 3 parts olive oil, whisk together and season with salt and pepper.

8. Toss arugula in dressing, add grape tomatoes (cut in half) and mozzarella/prosciutto cut into small squares.

9. Plate warm, crispy chicken on top of salad

ENJOY!