Easy Keto Chicken: Delicious low-carb, high-fat, Ketogentic Cookbook

By Jenni Madirich

Delicious low-carb, high-fat recipes that will make sticking to your ketogenic diet a breeze. This easy to follow, step by step recipes that will help you gain energy, lose weight, improve your health, and fat-burning.

• Language: English
• Publisher: Jenni Madirich
• Release date: Aug 15, 2020
• ISBN: 9788835879275

Book preview

Easy Keto Chicken

Delicious low-carb, high-fat, Ketogentic Cookbook

By

Jenni Madirich

Copyright © 2020 Jenni Madirich

All rights reserved.

No part of this book may be reproduced or transmitted in any form or by any means

Warning-Disclaimer

The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful. The writer or publisher shall have neither liability or responsibility to a person with respect to any loss or damage caused, or purported to be caused, directly or indirectly by the info within this book.

Keto Chicken Parmesan

Total Cooking Time: 28 mins

Servings: 4

Ingredients

2 (8 ounce) skinless, boneless chicken breast

2 egg

2 tablespoons heavy whipping cream

3 ounces pork rinds, crushed

2 ounces grated Parmesan cheese

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon red pepper flakes (optional)

1 teaspoon ground black pepper

1 teaspoon Italian seasoning

1 cup jarred tomato sauce

cup shredded mozzarella cheese

2 tablespoons ghee (clarified butter)

Directions

Step 1

Set oven rack about 6 inches from heat source and preheat the oven's broiler.

Step 2

Slice chicken white meat through the center horizontally from one part to within 1/2 inch of the additional side. Open both sides and pass on them out as an open book. Pound poultry flat until about 1/2-inch solid.

Step 3

Defeat egg and cream together in a bowl.

Step 4

Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, crimson pepper flakes, ground dark pepper, and Italian seasoning in bowl; transfer breading to a plate.

Step 5

Dip poultry into egg mixture; layer completely. Press poultry into breading; thickly layer both sides.

Step 6

Heat a skillet over medium-high high temperature; add ghee. Place poultry in the pan; prepare until no more pink in the guts and the juices operate clear, about three minutes per aspect. An instant-browse thermometer inserted in to the middle should browse at least 165 degrees F (74 degrees C). Be cautious to keep breading set up.

Step 7

Transfer poultry to a baking