Keto Chicken Parmesan

Marinifredo:

•2 Tbsp Butter

•1/2 tsp Red Pepper Flakes

•1/4 tsp Black Pepper

•1 tsp Italian Seasoning

•1/2 tsp Granulated Garlic

•1 Cup Heavy Cream

•1/4 cup Grated Parmesan

•1/2 tsp Salt

1. Add your butter to a pan and place over medium high heat. Once melted add the red pepper flakes, black pepper, italian seeasoning, and garlic. Let toast for 1 minute. After that minute, add the salt and heavy cream. Once the cream start bubbling, slowly add in your parmesan and whisk to combine.

:CHICKEN:

•6 Oz chicken Breast

•2 oz Ground Pork Rinds

•1/4 Cup Grated Parmesan

•1 Egg

•3 Tbsp Heavy Cream

•3 Tbsp Butter

1. Add your pork rinds and parmesan to a plate and combine by hand. Add your egg and cream to another plate. Whisk together. Set both of these aside.
2. Butterfly your chicken breast. Cover with plastic wrap and use a meat mallet to pound to 1/4 inch thick.
3. Place the chicken into the egg was first and coat on both sides. Allow the excess to drip off. Place this into your cheese and pork rind mixture and press in.
4. Place a pan over medium high heat and add your butter. Once the butter is melted and foaming slightly, add your chicken. Let cook on one side for 2-3 minutes or until golden brow. Flip and cook for an additional 2-3 minutes. Remove from the pan and place onto a foil lined baking sheet.

:ASSEMBLY:

•1 Cooked Chicken Breast

•1 Recipe of Marinifredo

•2 oz Shredded Low Moisture Mozzarella

•1 Tbsp Grated Parmesan

1. Add your sauce to your chicken and spread evenly. Now, top with the mozzaerlla and parmesan. Place this into an oven on lo broil for 2-4 minutes or until the cheese is golden brown. Serve.