Keto Chicken Parmesan

Keto Chicken Parmesan

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6 Responses

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  2. Sanch0panza dedi ki:

    It may not look superb but I promise it’s freaking delicious! Inspired by Alton Brown’s chicken Parmesan recipe from the newest good eats episode.

    Keto chicken Parmesan

    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 tbsp oil

    Salt

    Pepper

    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

  3. psychobabbleX dedi ki:

    You can use foil to line the pan to avoid having to scrub it later. Otherwise, looks delicious!

  4. holdmypizzaslice dedi ki:

    This is the exact same thing I ate for dinner with the chicken recipe slightly tweaked! So delicious.

  5. Quantum-Enigma dedi ki:

    Dang now I have to make this.

  6. zakwolfer dedi ki:

    *checks recipe dreading the word preheat*

    Dammit Japan and lack of ovens… lol anyone got a non oven chicken parm?

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