Chicken with Tahini and Macadamia Nut Sauce

1        pound organic or free range  
          chicken breasts
1/3     cup coconut flour  
Sea salt and pepper to taste
3        tablespoons coconut oil
1        cup finely chopped parsley
1        Ezekiel 4:9 ( sprouted grain tortilla) bread cut into small squares.
2        tablespoons tahini
1/2    cup macadamia nuts 
1        tablespoon Bragg Liquid Aminos or lemon juice
1/2     cup filtered water
1        cup chopped tomatoes 
Pinch of saffron (optional)

• Put tahini, macadamia nuts, liquid aminos and water in a high speed blender and mix until smooth and creamy.

• Pound each piece of chicken breast with a meat mallet.

• Season chicken breasts with sea salt and pepper and dip them in coconut flour.

• Heat coconut oil in a frying pan and place the chicken breasts inside the pan. Make sure to turn over each piece after 3-4 minutes.

• Remove the chicken breasts from the pan and cut them into small pieces.

• Pour the tahini nut mixture in the pan; then add the chicken breasts, saffron and tomatoes.  Simmer for 20 minutes.

• Add parsley and Ezekiel bread pieces into the pan and simmer for another 2-3 minutes.