INGREDIENTS
3 large boneless skinless chicken breasts, cut in half (~1/4-1/2 inch thick)
1 bag plain pork rinds
2 large eggs, beaten
1/3 cup+ almond flour
2 tsp garlic powder
2 tsp oregano
3 tsp Italian seasonings
1/4 cup dry grated Parmesan cheese (the kind that comes in a shaker)
1/2 jar low carb marinara / pasta sauce
Extra 1/4 cup of dry Parmesan cheese
5 slices of mozzarella, provolone or other melty cheese
4 tbsp butter
2-3 tbsp oil
Salt
Pepper
INSTRUCTIONS
Preheat oven to 375. Put a wire rack over a baking sheet or casserole dish & spray with Pam
Place almond flour in a shallow bowl
Beat eggs in a shallow bowl
Cut a SMALL corner from the bag of pork rinds (enough just to let the air escape but not any crumbs). Crush the pork rinds with your hands, a glass or a rolling pin (or all 3!) Place the crushed pork rinds in a shallow bowl & add the garlic powder, oregano, Italian seasonings & 1/4 cup of Parmesan. Mix together
Pat your chicken dry if they are slimy / wet. Season with salt and pepper.
Take a large cast iron or heavy skillet & heat it over medium heat with 2tbsp of butter & 1 tbsp of oil. Heat until the butter is all frothy and bubbly.
With one wet hand and one dry hand, dip each breast in the following order: almond flour, egg, pork rind crumbs. Use your dry hand to get the crumbs to stick well.
Place 3 breasts into the skillet & cook for 2 mins on each side until brown. Remove the chicken breasts and place on the wire rack. Wipe the skillet, add the second 2 tbsp of butter & 1 tbsp of oil & cook the 2nd batch of breasts
Place chicken in the oven for 12 mins.
Pour 1/4 of the jar of sauce in bottom of a 9×13 glass baking pan. Place cooked chicken on top, then spoon some more sauce on top of each breast and cover with the last 1/4 cup of Parmesan cheese. Cook for 3-4 mins until warm and bubbly
Remove from oven and top each breast with your melty cheese. Broil on low until cheese is melty!
I served mine with garlic Parmesan zoodles & a little extra sauce
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