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Accidentally Keto Chicken Breast
Jan. 1st, 2019 08:14 amAccidentally keto diet friendly, gluten free "breaded" Italian style chicken breast, added bonus of you don't have to have bread crumbs lying around. Goes great with pasta and sauce or whatever. You can play around with what herbs you use with this basic framework to get a wide variety of flavors. This recipe has that elan of a regular, delicious, easy recipe that simply happened to be low/no carb and gluten free. Based off of this recipe: https://www.tasteofhome.com/recipes/simple-italian-chicken/
Btw the cheese mixture is delicious on it's own and any leftovers make great stuffed mushroom filling. (Yes, I consider stuffed mushrooms to be a good "so what do I have lying about to use up?" kind of item. I'll do a post on stuffed mushrooms later.)
Ingredients
1/2 cup grated Parmesan cheese
2 tablespoons dried oregano (or sub in 2 teaspoons of dried oregano)
1 tablespoon minced fresh parsley (or sub in 1 teaspoon of dried parsley)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves, cut in half horizontally and pounded flatter, if you want to stretch this out/maximize the surface area for crust. You can also sub in fresh chicken tenders
3 tablespoons butter, melted carefully in a good sized bowl
Directions
In a shallow bowl, combine Parmesan cheese, oregano, parsley, garlic salt and pepper. Nibble a little of the cheese mixture now and adjust the spices as desired. Dip chicken breasts in melted butter, then coat with Parmesan mixture. Place in a greased baking dish or two, minimum of 9 inch square if using only one. Drizzle with any remaining butter. Bake, uncovered, at 425° for 15-20 minutes or until the chicken juices run clear.
Note that if you use dried herbs, you can totally make the cheese mixture ahead of time, or whip the whole thing up with standard pantry items + chicken breast.
Btw the cheese mixture is delicious on it's own and any leftovers make great stuffed mushroom filling. (Yes, I consider stuffed mushrooms to be a good "so what do I have lying about to use up?" kind of item. I'll do a post on stuffed mushrooms later.)
Ingredients
1/2 cup grated Parmesan cheese
2 tablespoons dried oregano (or sub in 2 teaspoons of dried oregano)
1 tablespoon minced fresh parsley (or sub in 1 teaspoon of dried parsley)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves, cut in half horizontally and pounded flatter, if you want to stretch this out/maximize the surface area for crust. You can also sub in fresh chicken tenders
3 tablespoons butter, melted carefully in a good sized bowl
Directions
In a shallow bowl, combine Parmesan cheese, oregano, parsley, garlic salt and pepper. Nibble a little of the cheese mixture now and adjust the spices as desired. Dip chicken breasts in melted butter, then coat with Parmesan mixture. Place in a greased baking dish or two, minimum of 9 inch square if using only one. Drizzle with any remaining butter. Bake, uncovered, at 425° for 15-20 minutes or until the chicken juices run clear.
Note that if you use dried herbs, you can totally make the cheese mixture ahead of time, or whip the whole thing up with standard pantry items + chicken breast.
