When I started my blog, my best friend Kaelah was the first person to request a recipe. So, here you are, Kaelah!! Low-carb chicken parmesan!
For the coating, you have two different possible ingredients. I used a combination of pork rinds and low-carb bread crumbs, but if you don't have or don't like either one of the two, feel free to just use one of them. For the bread crumbs, I used Julian's Paleo, but there is a recipe here.
27 oz chicken breast
16 oz fresh mozzarella
3 tablespoons grated Parmesan cheese (I actually found a Parmesan and Romano blend at Trader Joe's that was 0 carbs!)
1/4 cup almond milk
55g bread crumbs made from low-carb bread
18g ground pork rinds
257 g tomatoes, put through food processor
1 packet Stevia
Pound the chicken breasts with a mallet to flatten them out. Once flattened, place about 3/4 of the mozzarella cheese in the middle of the chicken breasts and wrap the breasts around the cheese. Beat together the egg and the almond milk. Mix the bread crumbs and pork rinds and add salt to both mixtures. Dip the stuffed chicken breasts in the egg mixture followed by the bread crumb mixture. Fry in a pan until both sides are lightly browned. Put on a paper towel to drain.
Preheat the oven to 350 F. Heat up the tomato sauce and add salt and the packet of Stevia. If you wish to season further, go for it! I prefer keeping it simple and not adding carbs with garlic.
Spread a few spoonfuls of the sauce on the bottom of a baking dish. Place the chicken breasts in the dish and top each one with another spoonful of sauce, the remaining mozzarella cheese, and the Parmesan cheese. Bake in the oven until the cheese is melted, approximately 10-15 minutes. Enjoy!
This recipe makes approximately 8 servings with the following nutritional information:
15 g fat
2.7 g carbs
1.3 g carbs
1.4 g net carbs
42.2 g protein
Just a former fat girl who loves food...
and her cat.
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