• Pound chicken breasts to 1/2 inch thickness with meat cleaver.
• Heat avocado oil over medium high heat in large frying pan.
• Whisk together egg in a small bowl, and place tapioca starch in separate medium sized container/plate.
• Coat chicken breasts first with tapioca starch, followed by egg, followed again by tapioca starch.
• Fry the chicken for approximately 4-5 minutes on each side until crispy and golden brown in color.
• Remove chicken from the pan and drain oil.
• Slice chicken, top with sauce and garnish with fresh, sweet cherries.
• Enjoy!

Sweet Date Lemon Sauce

• Add lemon juice, water, date sugar and tapioca starch back to ban and whisk together over medium high heat.
• Continue cooking until sauce has a thickened, smooth consistency.

Sweet Honey Lemon Sauce

• Add lemon juice, water, honey and back to ban and whisk together over medium high heat.
• Continue cooking until sauce has a thickened, smooth consistency.