| 8 | 30 | 403 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 4 breast | Chicken breast, boneless, skinless (organic) |
| 1 tbsp | Butter, grass-fed, salted (or use ghee) |
| 1 tbsp | Extra virgin olive oil |
| 1/3 cup | Sesame seeds |
| 4 tsp | All-purpose white flour (organic) |
| 1/2 tsp | Cayenne pepper |
| 1/2 tsp | Sea Salt |
| 1/4 tsp | Black pepper |
1. In blender or food processor, blend together sesame seeds, flour, salt, cayenne pepper and black pepper until fine yet some whole seeds remain. Transfer to shallow dish.
2. Between plastic wrap, pound chicken to 1/2-inch (1 cm) thickness. Press into sesame seed mixture, turning and patting to coat.
3. In large skillet, heat butter and oil over medium heat; cook chicken, turning once, until no longer pink inside, 12 to 14 minutes.
Chicken
is a great source of protein which aids in muscle growth and repair!
| Grain | 0.1 |
| Meat | 2.6 |
| Meat Alternative | 0.4 |
