1 1/2 lbs boneless/skinless chicken breasts (or 3-4 large halves)
1 salt and pepper to taste
Seasoned Breading Mixture:
1/2 cup crated Parmesan Cheese
1 cup crushed pork rinds
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 large eggs, beaten
2 tablespoons olive oil (I used bacon grease for more flavor)
2 cups low carb Marinara sauce (Rao’s is typically the lowest carb)
1/2 cup grated Parmesan cheese
6 oz of fresh Mozarella cheese
Preheat oven to 350 degrees Place cast iron skillet over medium heat and let it begin warming. Season chicken lightly with
salt and pepper. Beat eggs in a large bowl and mix together ingredients for breading mixture in a separate bowl. When the
skillet is hot, add olive oil (or bacon grease) Take chicken breasts individually and dip in egg mixture, make sure it is coated well
on all sides, let excess drip off then place on top of breading mixture. Flip with a fork until the chicken is completely coated in breading.
Cook chicken in heated skillet for approximately 5 minutes on each side. Turn off the heat and coat the chicken with any left over
breading mixture. Spoon marinara sauce over the top of breaded chicken. Place the skillet in the oven uncovered for 20 minutes.
Remove and top with cheeses, then cover with an oiled piece of aluminum foil. Return to the oven for 7-10 minutes or until cheese has melted.
Let rest for several minutes before serving.
Nutritional Facts: 1 serving Calories: 350, Total Fat: 19g, Total Carbs: 4, Dietary Fiber: 1g, Net Carbs: 3, Protein: 37 g