Low Carb Chicken Parm

chicken parm, low carb, keto, lchf, recipes, ketogenic, ketosis, dinner, italian, ketones, atkins, pork rinds, chicken parmiagiana

I know I say this every week, but I am not lying...best recipe yet! Pork rinds are my new favorite ingredient for sure! The spicier the better. I would never in a million years know that this recipe wasn't regular breaded. I got this recipe over at Tasteaholics, thank you for sharing!! For all you Italian lovers out there, you are very welcome!

1 oz pork rinds
2 tbsp Parmesan cheese
1 egg
1 lb chicken breast
1/2 cup marinara sauce
1/2 cup shredded mozzarella
garlic powder

  1. Preheat oven to 350°F.
  2. Crush up pork rinds and Parmesan cheese in a food processor. Pour out your "breading" into a shallow dish for later. Don't blend for too long, the mixture will become wet, you want it coarsely crumbed/ground.
  3. Lay some cling wrap over the chicken breasts (to avoid splatter) and pound them until they are an even 1/2 inch.
  4. This is to ensure the chicken is cooked evenly, without the edges being too dry and the middles being under-cooked.
  5. Beat an egg in a bowl and set it next to the "breading". Submerge one chicken breast at a time into the egg wash.
  6. Then press it firmly onto the breading dish, covering all sides well.
  7. Place the chicken breasts onto an oiled baking sheet and season the tops with salt, pepper, oregano and garlic powder.
  8. Bake in the oven for about 25 minutes. You should see a golden brown crust forming.
  9. Take the chicken breasts out of the oven and pour marinara sauce over each one.
  10. Top with a sprinkling of mozzarella cheese and place back in the oven for 15 more minutes so that the chicken finishes cooking and the cheese melts nicely.
  11. Once time's up, serve immediately with some spaghetti squash, zoodles or a bed of spinach! Enjoy!


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