1. Preheat oven to 400°. Grind nuts until a thin flour is formed, then combine on a plate (or in a bowl) with flax and shredded coconut and mix well.
2. Crack two eggs on a plate, scramble, and add water to make an egg wash. Dip the chicken breast into the egg wash, then place it in the nut/flax/coconut flour and coat well. Place on greased pan.
3. Cook for 20 minutes (10 on each side) until slightly brown. Serve alone or with greens and enjoy!
*Note that nut/flax/coconut amounts are approximate depending on the size of your chicken cutlets.