Low Carb Chicken Parm

16 oz Tyson boneless, skinless chicken breast
1 oz Chips: Macs Chicarrones fried pork skins .5 0z
2 tbsp Parmesan Cheese, grated
1 large Egg, fresh, whole, raw
1 serving Hunt's Spaghetti Sauce (Garlic&Herb)(1/2c)
0.5 cup Great Value Fancy Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 dash Salt
1 dash Pepper, black
1.5 tsp Oregano, ground
1 clove Garlic

Adjust cheese and spices to meet your tastes, but don't forget to adjust in the nutrition calculations.

Preheat oven to 350°F. Crush up pork rinds and Parmesan cheese in a food processor. Pour out your “breading” into a shallow dish for later. Don’t blend for too long, the mixture will become wet, you want it coarsely crumbed/ground mix in the seasonings, to taste. Lay some cling wrap over the chicken breasts (to avoid splatter) and pound them until they are an even 1/2 inch. This is to ensure the chicken is cooked evenly, without the edges being too dry and the middles being under-cooked. Beat an egg in a bowl and put it next to the “breading”. Submerge one chicken breast at a time into the egg wash. Then press it firmly onto the breading dish, covering all sides well. Place on a well-oiled baking dish. Bake in the oven for about 25 minutes. You should see a golden brown crust forming. Take the chicken breasts out of the oven and pour marinara sauce over each one. Top with a sprinkling of mozzarella cheese and place back in the oven for 15 more minutes so that the chicken finishes cooking and the cheese melts nicely. Once time’s up, serve immediately with some spaghetti squash, zoodles or a bed of spinach! Enjoy!

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MOMMYRE.