KETO,LOW-CARB CHICKEN PARMESAN OVER PESTO ZOODLES

INGREDIENTS
For the zoodles:

  • 4 medium to medium-large zucchini (8-10 inches long)
  • 3/4 cup (7 oz.) prepared pesto sauce (I like Three Bridges)

For the chicken:

  • 4 chicken breasts (about 2 1/2 to 3 pounds)
  • 2 large eggs
  • 2 tablespoons heavy whipping cream
  • 1 (3 oz.) bag pork rinds, finely crushed
  • 1 1/4 cup (5 oz.) fine-grated parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 1/2 teaspoons garlic powder
  • 1/2 cup no-sugar-added marinara sauce (like Rao's or Ragu Simply)
  • 8 oz. block-style whole milk mozzarella cheese, cut into 8 even slices (like Polly-O or Galbani)
  • shaved or shredded parmesan cheese for topping (optional)
  • fresh basil leaves, gently chopped for topping (optional)
    KETO,LOW-CARB CHICKEN PARMESAN OVER PESTO ZOODLES

DIRECTIONS

  1. Prepare the zucchini using a spiralizer, vegetable peeler, or julienne peeler. I prefer to use a spiralizer on the large noodle setting. Trim zucchini noodles so that they’re about 10 inches long. Place zoodles in a bowl with a few paper towels on the bottom to absorb moisture from the freshly cut noodles. Cover and set aside. (Refrigerate if prepared well in advance.)
  2. Preheat oven to 425-degrees. Rinse your chicken under cold water and thoroughly pat dry with paper towels. Working with one chicken breast at a time, place inside a gallon zip-lock bag (sealed with air pressed out) or between two pieces of plastic wrap. Using the flat side of meat mallet or a rolling pin, gently pound the chicken until about 1/2" thick. Cut each breast in half so that you end up with 8 even pieces in total. Season chicken breast with salt & pepper. Set aside.
  3. Source Blog>>https://hip2keto.com/recipes/low-carb-chicken-parmesan/

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