Ingredients
8 oz chicken breast, skinless, boneless
1 egg
1 tbsp heavy whipping cream
1½ oz pork rinds, crushed
1 oz Parmesan cheese, grated
½ tsp salt
½ tsp garlic powder
½ tsp red pepper flakes, optional
½ tsp ground black pepper
½ tsp Italian seasoning
½ cup tomato sauce, jarred, such as Rao’s®
¼ cup mozzarella cheese, shredded
1 tbsp ghee, (clarified butter)
Preparation
Set oven rack about 6-inch from the heat source and preheat the oven’s broiler.
Slice chicken breast through the middle horizontally from 1 side to within ½-inch of the other side. Open the 2 sides and spread them out like an open book. Pound chicken flat until about ½-inch thick.
Beat egg and cream together in a bowl.
Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl; transfer breading to a plate.
Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook for about 3 minutes per side until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F. Be careful to keep breading in place.
Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
Broil for about 2 minutes until cheese is bubbling and barely browned.
Serve and enjoy!
