These are a great alternative to your standard breaded chicken. The lemon adds such a great flavour. For kids you could cut the chicken into smaller pieces to replicate ‘chicken dippers’. I served mine with my Cauliflower Cheese and some steamed green veggies or you could make some nice sweet potato fries.
From 'Get the Glow' by Madeleine Shaw
Put the flour or ground almonds in a bowl.
Whisk the egg in another bowl.
Put the buckwheat groats, lemon zest, garlic and parsley in a food processor with some salt and pepper and blitz for 3-4 minutes until it resembles breadcrumbs and pour this into a third bowl.
Cut the chicken breasts down their length and open them out onto a chopping board.
Cover them with cling film and bash with a rolling pin until just under 1cm thick.
Season the chicken, coat it in the flour, dip into the egg and finally into the buckwheat crumbs.
Heat 1 tbsp of coconut oil in a frying pan over a medium heat and cook the chicken for 4 minutes on each side until golden brown and cooked through (or I lay them on a greased baking tray and baked in a preheated oven for about 25 minutes at 180oC)