½cupgrated mozzarella cheesenot pre-shredded in a bag
Instructions
Place chicken breasts between two sheets of plastic wrap on a solid surface. Pound with a rolling pin until they are an even thickness.
Place pork rind crumbs on a large plate and mix with the Italian seasoning, garlic powder, onion powder and grated Parmesan cheese. Set aside.
Beat eggs in a small bowl and set on the counter next to the plate with the coating.
Heat oil over medium-high heat in a large skillet. You will need more oil if you are using a stainless steel pan, less if you are using non-stick.
Dip a chicken breast in the eggs, then dredge in the coating mixture. Set on a plate and continue with the remaining chicken breasts.
Place in the heated skillet and cook until first side is brown and crispy. Flip to the other side and continue cooking until no longer pink inside. Test by cutting breast in the center with a sharp knife or by using an instant read thermometer. {170 degrees is done}
Spoon the sauce over the chicken and sprinkle with the mozzarella cheese.
Place in the oven under the broiler until cheese starts to bubble and melt. Serve immediately with your favorite gluten-free side.
Notes
If you do not eat or like pork, substitute flax meal for the crushed pork rinds.
Pulverize the pork rinds in a food processor or crush in a large zipper top bag with a rolling pin.
My chicken breast was enormous! Once it was pounded, I cut it into 4 even pieces.
I used ALESSI All-Natural Marinara Sauce. It was the only one at the grocery store that was sugar free.