Cut the
chicken breast in half, cover with cling film and using a rolling pin gently bash the
chicken so that it is roughly the same thickness all
over,
heat a non stick frying pan, add the coconut oil and when melted place your
chicken in the pan, on a
moderate high
heat slightly sear the
chicken then finish cooking on a medium
heat, once the
chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the
chicken in the lettuce wraps spooning
over the glaze, return the pan to the
heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left
over cooking juices, take of the
heat immediately, top your sticky sweet glazed
chicken with the salsa and finish off with a drizzle of the coconut dressing.
collard greens 1 C.
chicken broth 4 C. water 1 - 1/2 C. dried black - eyed peas, soaked and cooked 1 t. cider vinegar In a saucepan, cook onion, garlic and ham in oil
over moderate heat, stirring occasionally until onion is pale golden.
Grill
over moderate heat, turning once, until the skin is charred and the
chicken is white throughout, 12 minutes.