Tuesday, July 1, 2014

Low-Carb Chicken Parmesan

What could possibly be better than a thin, juicy chicken breast, crisply crusted, and then spread with marinara sauce and topped with mozzarella cheese? If you guessed almost nothing, you are absolutely correct. 

This was last night's dinner. It does take some time to "bread" all of the cutlets, but if you're only cooking for one or two the prep time can be reduced significantly. I served these atop some spiralized summer squash, but this can be served on its own with a colorful salad.

Low-Carb Chicken Parmesan
Serves 5 (2 each) or 10 (1 each)

5 large chicken breasts, halved lengthwise and pounded to a 1/4 inch thickness
2 large eggs, beaten
4 cups plain ground pork rinds (be sure to get the ones without added salt or preservatives)
1 tspn salt
1 tspn ground black pepper
8 oz block mozzarella cheese, shredded
1 1/4 cups marinara sauce ( I made Giada's and added 1/4 cup chopped fresh basil leaves and 1/2 bunch fresh parsley, chopped before simmering)
2/3 cup coconut oil, divided

~ Preheat the oven to 250 degrees. This'll keep the chicken warm and crispy as you cook through the batches. Have a large baking sheet ready for the cooked chicken. 
~ Prepare your dipping station. Add the eggs to a shallow dish or bowl; add ground pork rinds to another shallow dish or bowl. Have a baking sheet with the unbreaded chicken and a baking sheet ready for the breaded chicken. (I know it sounds like a lot, but this'll help cooking the chicken in batches go a lot smoother)
~ Dip a chicken breast (both sides) in the egg, let excess drip off. Immediately dip both sides in the ground pork rinds. Let excess crumble off.  
~ Repeat above step with remaining chicken breasts. 
~Heat an extra large skillet over medium heat and add 1/3 cup coconut oil. When oil is shimmering, add in 4 coated chicken breasts. Cook until golden brown and edges are cooked, about 3 or 4 minutes. Carefully turn over and cook another 3 to 4 minutes. Remove chicken to baking sheet and place in the oven to keep warm.
~Add in the remaining 1/3 cup coconut oil, swirl it around the pan, and add 4 more coated chicken breasts. Cook and remove, then add the last 2 coated chicken breasts, cook and remove.
~ Spoon 2 tbsp of warmed marinara sauce over each chicken breast. Top with 2 tbsp shredded cheese (or more if you like it cheesier) and put under the broiler. Watch carefully at this point. It'll take only a few minutes for the cheese to melt and get bubbly. I personally like a little golden-brownness on my cheese, but if you don't take the chicken out when the cheese is melted to your liking. 
~ Enjoy!

What's your favorite way to eat chicken parmesan? 


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