Cookies & Cream Crusted Chicken with Honey Mustard Sauce

  • 360
  • 33g
  • 22g
  • 6g
    net carbs



  • 4 (3-ounce) boneless, skinless chicken cutlets
  • 2 teaspoons garlic powder
  • 11⁄2 teaspoons salt


  • 2 Cookies & Cream Quest Bars®
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon zero-calorie sweetener
  • 1 teaspoon ground black pepper
  • 1⁄2 teaspoon cayenne pepper (or more, for extra spice)
  • 1⁄2 teaspoon salt


  • 3 tablespoons coconut flour

Egg Wash

  • 1 whole egg
  • 1 egg white


  • 1⁄4 cup coconut oil



  1. Using a paper towel, pat each chicken cutlet completely dry.
  2. In small bowl, mix garlic powder and salt, and sprinkle over both sides of each chicken breast. Set aside.


  1. Preheat oven to 400°F.
  2. Break Quest Bars® into small pieces. Place on a nonstick baking sheet, and bake for 5 to 6 minutes, or until lightly golden. Remove to cool.
  3. Add pieces to a mini-blender and process into fine crumbs.
  4. In a small mixing bowl, add Quest Bar® crumbs, parsley, sweetener, black pepper, cayenne pepper, and salt. Mix thoroughly and set aside.

Dredge & Egg Wash

  1. Place coconut flour in medium bowl.
  2. In a small bowl, lightly whisk together egg and egg white.


  1. Preheat oven to 350°F.
  2. Dredge each chicken cutlet in coconut flour, and then dip in egg wash.
  3. Coat each piece with the Quest Bar® crumbs, covering each side well.
  4. In a large frying pan, heat coconut oil on low-medium for about 5 minutes.
  5. After coconut oil is heated, place all four breaded chicken cutlets in pan and cook 3 to 4 minutes per side.
  6. Carefully remove cutlets from pan, and place on a parchment-lined baking sheet.
  7. Bake for 5 to 6 minutes, or until cooked through.
  8. Remove from oven and serve immediately.


  • 360
  • 33g
  • 22g
  • 6g
  • 9g
  • 37%

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