This is a quick and easy recipe from the “Wheat Belly” cookbook.  Prep time: 10 minutes.  Total time: 20 minutes.  Makes 4 servings (although I would say closer to 3).  Total net carbs: 1 per serving.

INGREDIENTS:

• 1/2 cup pecan meal or ground pecans
• 1/4 teaspoon sea salt
• 2 tablespoons butter, melted
• 1 tablespoon sugar-free maple-flavored syrup
• 1 pound chicken cutlets
• 1 tablespoon butter
• 1 tablespoon olive oil

DIRECTIONS:

1. In a shallow bowl or pie plate, combine the pecan meal or ground pecans and the salt.
2. In a separate shallow bowl or pie plate, combine the 2 tablespoons melted butter and the syrup.
3. Dip each cutlet into the butter mixture, evenly coating both sides.
4. Dredge in the pecan mixture, pressing lightly to coat both sides.
5. In a large skillet over medium heat, heat 1 tablespoon butter and the oil until hot.
6. Cook the chicken for 8 minutes, turning once, or until the chicken is no longer pink, and the juices run clear.

(While these are tasty by themselves, if you are a ranch dressing addict like me, then these are also great for dipping!)