Low Carb breaded Chicken

Submitted by DurangoMom

"I made this recipe up for my mother and my husband, both of whom were trying the Atkin's diet. I have also used this to make breaded pork chops."

 

• Ready In: 40mins
• Ingredients: 5
• Serves: 2

ingredients

• 2 boneless skinless chicken breasts
• 1 egg, slightly beaten
• pork rind, crushed (spicy or regular....personal preference)
• salt and pepper
• garlic

directions

1. Preheat oven to 350.
2. Wash and pat dry the chicken breasts.
3. Add salt, pepper, and garlic to egg.
4. Place chicken in the egg mixture and coat both sides.
5. Then place the chicken in the crushed pork rinds and make sure that the chicken is evenly coated.
6. Place in a greased pan and bake for 30-45 minutes.
7. Cooking time varies on thickness of chicken breasts.
8. Turn once while baking.

Reviews

[Jacqdav]

Yummy! So easy and really tasty! I added some mixed herbs to the rinds and it worked great. Make sure you grease the pan well though. I forgot and it all stuck and I had to scrape it off, still yummy :D

 

[Nimz_]

This wasn't bad for a low carb dish. I did add about a tsp of Italian seasoning to the crushed pork rinds for a little extra flavor.

 

[TinkiesMom]

"Who'da thunk" ??? LOL What a GREAT idea...I'm on Atkins...keep trying to think up different ways to "coat" or cook meats - FABULOUS - used "plain" rinds...added some Italian Seasoning one time...some BBQ Seasoning(McCormick's)another time. The "possibilities" are endless !!! Works just as GREAT for pork....WOW !!! Thanks for such a great idea !!!!

 

[Kellie2]

Great low carb recipe! My family loved it. I used the regular pork rinds and the flavor was still good. Next time, I'm thinking of adding ranch dressing mix to the pork rinds and leaving the garlic out of the eggs. Italian dressing mix or onion soup mix would be a good addition to the regular pork rinds too. Thanks kellie2

 

[sugarpea]

Dh loved this. I used the hot and spicy version of pork rinds and he thought that made a chicken breast far more interesting. They were delightfully crispy. Thanks, Celeste.