Low Carb Chicken Parm

Here's the classic dish with a low carb twist! I found this recipe in a low carb magazine a few years ago (forgot the name, sorry for no source) and we make it from time to time. This time around it turned out extra good!

Ingredients

2 Chicken Breast, Butterfly Split 
1 Bag of Plain Pork Rinds, completely crushed
1 tsp Oregano 
1 tsp Garlic Powder
1 tsp Parmesan Cheese
1 egg
1 cup of Tomato Sauce
1/2 cup of Mozzarella Cheese










Directions

1. Preheat oven to 350.
2. Butterfly cut the Chicken Breast, and then split down the middle.
3. Do not open the bag of Pork Rinds, crush (using hands of a mallet) until the rinds are broken down to dust, try to completely pulverize them!
4. In a deep bowl, mix the Pork Rind Dust, Oregano, Garlic Powder, and Parmesan.
5. In another bowl, make an egg wash (you can add a tsp of water if it's a small yoke), beat well. Dip each piece of chicken in the egg wash, and then coat with the Pork Rind mixture.
6. Spray a casserole dish with cooking spray, add coated chicken the the dish and cook in the oven for 40 minutes.
7. Take out pan, and cover each piece of chicken with 1/4 cup of sauce, and sprinkle a good serving of mozzarella cheese.
8. Put back in the oven and cook for 5-10 minutes.

Best served with a side of pasta (I know, I know...we used regular pasta which sort of defeats the low carb part...it's what we had in stock and tomorrow is payday). Too keep it really low carb, a nice spinach salad would work. I experimented with the sauce for the pasta, did some magic with Sherry Vinegar...still needs alittle tweaking but be on the lookout for that in a future blog.

Enjoy!!