What you will need:
1- 8 oz. boneless, skinless chicken breast
1/3 cup almond meal/flour
3 tbsp. sweetened shredded coconut
1/2 tsp. garlic powder
Dash of basil
Salt & pepper, to taste
1/2 tsp. minced garlic, 1 clove
16 asparagus spears
1 large egg white
Preheat oven to 375 degrees F. Coat a skillet with non-stick cooking spray and place over medium heat. Once the pan has heated, add the garlic and asparagus and cook until the asparagus brightens in color- approximately 3-5 minutes. Season with salt and pepper, to taste.
Slice the chicken breast down the middle and then into four pieces. Using a meat mallet, pound each chicken breast to thin in out enough to wrap around four asparagus spears.
Place the egg white into one bowl and the coconut, almond meal, and garlic powder into a second bowl. Dip each side of a chicken breast into the egg white, dredge both sides through the almond mixture, and lay flat on a plate. Place four asparagus spears onto the edge of the chicken and roll. You can use a toothpick to hold it shut if need be. Continue this process with the remaining chicken breasts. Spray a 9 x 13 baking dish with non-stick spray and place each chicken roll evenly apart. Season with basil, salt, and pepper, to taste. Bake for 23-25 minutes and enjoy!