Crispy Mexican Chicken Melt

4 boneless, skinless chicken breasts, sliced in half lengthwise for a total of 8 thin pieces of chicken
2 eggs beaten with 1 tbsp of water (egg wash)
1 recipe of basic low-carb breading (below)
1/2 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1/2 cup of Mexican salsa
1/2 cup of Muenster cheese, shredded (you can also use Monterey or pepper Jack)
1/2 cup fresh cilantro, chopped
1 green onion, chopped
1/2 cup sour cream
2 tbsp olive oil
black pepper to taste

low-carb breading
1 bag of pork rinds (3 3/4 oz bag)
1/2 cup parmesan cheese (the green can kind)

This recipe yields 4 servings of 2 pieces of chicken each.

***Breading: crushed the pork rinds in a food processor until they're almost powdered, very, very fine. Add parmesan cheese. Set Aside.

1. Preheat the oven to 350 F
2. In a large pan add the olive oil and heat to medium heat
3. In a large plate/bowl add the simple breading mix and the cumin, paprika, garlic powder and black pepper
4. Dip the chicken pieces into the egg wash, then into the seasoned breading. Add to pan and fry until golden brown on both sides and cooked through. About 4 minutes per side (Do not over cook the chicken because it will still go into the oven for 10 minutes)
5. Place the chicken pieces on a plate lined with paper towels. Until you have finished cooking all of the chicken pieces.
6. In a cookie sheet or baking pan place the "breaded chicken". Top each piece of chicken with 1 tbsp salsa and 1 tbsp of cheese. Sprinkle green onion and half of the cilantro on top of the chicken
7. Bake in the preheated oven for 10 minutes until cheese is melted and bubbly
8. Remove from oven and top with a dollop of sour cream and remaining cilantro

Serving Size: 2 pieces of chicken each

Number of Servings: 4

Recipe submitted by SparkPeople user KARIANN1211.