• 6        Whole Boneless Chicken Breast (or 12 halves)

• 2          Eggs

• 2 tsp. Salt

• 1 tsp.  Ground Black Pepper

• 1 Cup Keto Italian Bread Crumbs

• 1 Cups Lowry’s Crushed Pork Rinds

• 1 Cup Parmesan Cheese (grated)

• ½ Cup Butter

• 1 Small eggplant, peeled, cut into ¾ inch slices

• 1 Jar (10 ½ Oz) Walden Farms Marinara Sauce

• 12 slices Mozzarella cheese

• ¼ Cup Parmesan cheese to sprinkle on top

Cut whole chicken breasts into halves.  In bowl beat egg, salt, and pepper.  Mix Bread Crumbs, Pork Rinds, and Parmesan Cheese into separate bowl for dredging the meat in.  Dip chicken into egg then coat with crumbs.   

In large skillet, saute chicken in butter or margarine.  Arrange chicken and eggplant in crock-pot with eggplant on the bottom.  Pour Walden Farms Marinara Sauce over chicken.  Cover and cook on low for 6 to 8 hours.  Add Mozzarella cheese 15 minutes before serving.  Top with Parmesan cheese.

• Serves 12

• Calories- 365, Fat-19.6, Sat. Fat- 11.3, Carbs- 4.8, Fiber- 1.66, Ecc- 3.17

• Sodium- 2030, Protein- 41

NOTE: Items in BOLD are available at ZamLows Sugar-Free Low-Carb.