Start by setting up your stations for the crumbing of your chicken. On one plate, evenly spread your first half cup of tapioca starch. Use another plate for your beaten egg. Lastly mix your almond meal, remaining tapioca, garlic powder, salt and pepper together then spread across a third plate.
If you're using streaky bacon, now is the time to pop it under the grill in your oven at 200c. Leave for 5-10 minutes until cooked. Once out, cut in half.
Take one chicken breast and butterfly it out (cut it horizontally almost all the way through) so that you can open it out. Take a piece of plastic wrap or parchment paper and cover. This is the time to get some frustration out! Using something heavy (pot/pan, rolling pin or meat tenderiser), flatten out your chicken some more. This step is vital so that the chicken isn't too thick for frying. Do this for both chicken breasts.
On one half of the chicken breast, put half of your bacon or ham down and then top with half of your cheese. Repeat for the second breast.
Fold the other half of the breast over top so that the filling is in the middle. Carefully pick it up and dust it with your first plate of tapioca until the whole breast is lightly covered. Next dunk in the egg ensuring all areas are covered. Lastly roll in your final almond meal mix so the entire breast is coated. Again, repeat this with the second chicken breast.
Heat your coconut oil in a pan over a medium heat, using a pan that is small enough for the oil to entirely cover the bottom of the pan in a reasonably thick layer. You want to shallow fry the chicken breasts.
Add your chicken breast to the pan and cook for 4-5 minutes on each side. You may want to cook them one at a time and change the oil in between.
Serve with a side salad and a dipping sauce; our personal favourite is homemade mayo!
We consider this a treat dinner recipe because of the high amount of tapioca flour used!