Feb 16

Feb 16 Mexican Chicken Parm

Chicken, Dairy Free, Dinner, Gluten Free, Keto / Low Carb, Whole30

Who here loves a good chicken Parmesan? Everyone will raise their hand, other than non-meat eaters, I am sure of it! I wanted to do a little spin on it and add a little omphf and Mexican flavors are the perfect way to do it. Swap that red sauce for some salsa and pepperjack cheese is taking the place of mozzarella. It is perfect! I also know so many people are grain free and low carb these days and I was totally inspired by Natalie at TastesLovely using pork rinds in place of bread crumbs, she made an epic Chicken Parm with them and I knew I wanted to do something similar. I also hate frying in my house (it gets everywhere and the smell lingers) so I wanted to do a baked version. I have to say, this is amazing, my kids said it is one of the best dinners ever and my husband was so into it, he wanted it again!

This is perfect for those watching those carbs and if you are dairy free, just leave off the cheese, I promise it is still super delicious. You could even make these little nuggets for kids to have them extra pop-able.

Mexican Chicken Parm

1 pound chicken breasts, sliced to make 4 cutlets
1 cup ground pork rinds
1/2 cup almond flour
1 Tablespoon Taco Seasoning
1 1/2 teaspoon salt
2 eggs
2 Tablespoons water
1/2 pepper
1 cup pepperjack cheese, shredded
1 cup salsa

- Preheat an oven to 400 and place a wire rack on top of a cookie sheet.

- Place pork rinds into a food processor or bag and process until ground up. Pour out grounds into a dish and add the almond flour, taco seasoning, and 1 teaspoon of salt, mix with a fork.

- In a separate dish, whisk together the egg, water, remaining 1/2 teaspoon of salt, and pepper.

- Take a cutlet and dip it into the egg on both sides, let drip any excess off and then place into the pork rind mixture, flip and make sure it is covered completely. Place on the wire rack and continue with the remaining chicken.

- Bake for 20-25 minutes. Remove from oven and set broil to high. Spoon on salsa and top with cheese. Place under broiler for 3-5 minutes or until the cheese is melted.

The pork rinds give great flavor and crunch with zero carbs, it is perfect for those watching their carbs. Plus chicharrons are a classic snack.

We used the food processor to grind the pork rinds but placing them in a bag is just as easy, get your aggressions out.

We added those rinds to almond flour, salt, and taco seasoning. shredded the cheese, sliced the chicken, and whisked the egg wash. ready for assembly!

Place the chicken into the egg wash, making sure to get both sides., let it drip for a second before placing it into the crunchy coating. Put the chicken in the pork rinds and cover on both sides then place on the wire rack.