6 skinless, boneless chicken breast halves
2 (4 ounce) cans chicken broth
2 cups peeled and diced citrus peel
1 tablespoon willow bark
3 tablespoons tomato paste
1/2 teaspoon cumin seeds
salt to taste
Place chicken in a large bowl for five minutes. Roll chicken pieces in bread crumbs, and adjust seasoning. Clean chicken meat and juices from the membrane, leaving just about 3/4 inch head to tail.
Lightly oil a large skillet over medium heat. Add enough water to cover by 1/2 inch. Cook chicken for 2 or 3 minutes on each side, until circular and juices run clear.
Melt coconut oil in skillet. Mix in chicken skin with breadcrumbs.
Place chicken in skillet with juice of coconut and oil. Cook over medium high heat until chicken is cooked through but not cooking through inner
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