Keto Low Carb Pork Rind Chicken Parmesan Recipes

KETO LOW CARB PORK RIND CHICKEN PARMESAN

Keto Low Carb Pork Rind Chicken Parmesan image

Provided by the petite chef

Number Of Ingredients 11

Ingredients

4 large chicken breasts (about 8 ounces each)
1/2 cup pickle juice
1 1/2 cups finely crushed pork rinds
1 tablespoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 cup grated Parmesan/Romano cheese
1 egg, beaten
1/2 cup marinara sauce
1 cup shredded mozzarella cheese

Steps:

Add the chicken and pickle juice to a bowl. Cover and brine in the refrigerator for a minimum of 30 minutes or up until overnight, then drain the pickle juice.
Preheat oven to 425*F.
In a medium bowl, combine the pork rinds, garlic powder, sea salt, pepper, smoked paprika, and Parmesan cheese. Stir to combine.
Dip each chicken breast into the egg, then roll in the pork rind mixture until completely covered. Transfer each piece to a baking tray lined with a silicone baking mat or aluminum foil sprayed well with cooking spray.
Bake for 35 minutes, then remove from the oven. Top each chicken breast with 2 tablespoons marinara sauce (more if desired). Distribute the mozzarella cheese evenly over the top.
Return to the oven for 5 minutes longer, until the cheese is melted and the chicken is cooked all the way through. Enjoy!

Nutrition Facts : Calories 212 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 27 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 936 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

KETO CHICKEN PARMESAN

Keto Chicken Parmesan image

A delicious keto-friendly chicken Parmesan. Enjoy a classic Italian dish, and keep your macros in check!

Provided by Texastoast_

Categories Main Dish Recipes Chicken Chicken Parmesan Recipes

Time 28m

Yield 2

Number Of Ingredients 13

Ingredients

1 (8 ounce) skinless, boneless chicken breast
1 egg
1 tablespoon heavy whipping cream
1 ½ ounces pork rinds, crushed
1 ounce grated Parmesan cheese
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
½ cup jarred tomato sauce (such as Rao's®)
¼ cup shredded mozzarella cheese
1 tablespoon ghee (clarified butter)

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.
Beat egg and cream together in a bowl.
Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl; transfer breading to a plate.
Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.
Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
Broil until cheese is bubbling and barely browned, about 2 minutes.

Nutrition Facts : Calories 441.5 calories, Carbohydrate 5.8 g, Cholesterol 216.8 mg, Fat 25.3 g, Fiber 1.4 g, Protein 46.5 g, SaturatedFat 12.1 g, Sodium 1604.7 mg, Sugar 3 g

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