Preheat the sandwich press or use a non-stick frying pan. In a small bowl combine coconut, LSA and parmesan and mix well.
In a separate bowl, whisk the egg to make an egg wash. Dip the chicken into egg wash, then into the coconut mixture and completely coat tenderloins. Place the tenderloins on the sandwich press and cook with the lid down for 5 minutes (cook for 5 minutes each side in a frying pan). Serve with steamed vegetables or salad.
½ cup (20g) desiccated coconut
½ cup (55g) LSA (linseed, sunflower seeds and almond meal)
¼ cup (25g) grated parmesan cheese
4 chicken tenderloins