- 1 ½ lbs boneless skinless chicken breasts or tenderloins
- 1 large egg
- 1 tablespoon cream
- 1 cup crushed pork rinds
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1/2 teaspoon salt
- 1/2 crushed red pepper, (optional)
- 1 tablespoon ghee, avocado, or olive oil
- 1 cup marinara sauce, (see note)
- 3/4 cup shredded mozzarella cheese
Preheat oven to the broil setting.
If chicken breasts are thick, slice lengthwise. You want a thin breast or tenderloin. You can also pound them thin.
In a medium bowl, combine the egg and cream.
In a separate bowl, combine the pork rinds, Parmesan cheese, garlic powder, Italian seasonings, salt, and crushed red pepper if using. Whisk together.
Dip each piece of chicken in the egg mixture and then in the pork rind mixture until well coated.
In a large skillet, heat the ghee or oil over medium high heat. Place chicken evenly in pan and cook for 3-5 minutes per side until coating is golden brown and until chicken is no longer pink.
Transfer chicken to a baking sheet and top with marinara sauce. Sprinkle with the mozzarella cheese.
Broil until cheese is melted and bubbly. Remove and serve.
The type of marinara sauce does matter. Marinara sauce can be sugary so make sure you find a low sugar one like Rao’s.
Serving: 1g, Calories: 412kcal, Carbohydrates: 6g, Protein: 50g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 157mg, Sodium: 1259mg, Potassium: 870mg, Fiber: 1g, Sugar: 3g, Vitamin A: 638IU, Vitamin C: 7mg, Calcium: 247mg, Iron: 2mg