Ingredients

The following ingredients have 4 Servings
  • 1 pound organic boneless skinless chicken breasts (cut into 4 – 4 ounce cutlets)
  • 1 cup low carb marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup almond flour
  • 1/4 cup ground pork rinds, plain
  • 1/4 cup grated parmesan cheese
  • 2 teaspoons garlic salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon fresh ground pepper
  • 1 egg, beaten

Instruction

  • Preheat oven to 400F.
  • Grind your pork rinds in a food processor or mini chopper. Remove and set aside. Add cubes of parmesan cheese and grind till you get a granular consistency, like the pork rinds.
  • Add all the dry ingredients in a bowl and mix using a hand whisk or fork, until well combined.
  • Set up your breading station with the chicken, beaten eggs and breading mixture. Dip each piece of chicken into the egg and then into the breading mixture.
  • Add some extra virgin olive oil to a skillet and lightly fry the chicken on medium heat for just a few minutes on each side (will continue cooking in the oven).
  • Brush some olive oil on the bottom of a ceramic or glass baking casserole. Add 1/4 cup or so of the marinara sauce to coat the bottom, then add the chicken. Top each piece of the chicken with the remaining marinara sauce and the mozzarella cheese.
  • Bake for 15 minutes at 375F, then increase the temperature to 450F and cook 5 more minutes, or until the cheese is golden brown. Allow to cool slightly and serve with your favorite Keto-friendly vegetable. Enjoy!