This simple dish will really please the palate. It’s almost effortless to make if you have some of my Shawarma Mayo made up (I always keep it on hand in my fridge). Ready in 30 minutes or less. Truly delicious and suitable for all phases of Atkins, Keto diets, Primal-Paleo as well.
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24 oz. boneless, skinless chicken breast, in 4 nice portions
4 T. my homemade Shawarma Mayonnaise
4 T. Boursin Garlic-Herb cheese (or garlic-herb Alouette cheese)
1 oz. pork rinds
½ c. parsley, chopped
¼ tsp. each black pepper, garlic powder & onion powder
¼ c. Parmesan cheese (any variety will work)
DIRECTIONS: Preheat oven to 350º. Using the flat side of a meat tenderizer or mallet, pound the 4 breast filets between 2 sheets plastic wrap to flatten them a bit using the flat side of a meat tenderizer or mallet. Real thin is NOT necessary here, just flatten them so they aren’t too thick for fastest baking. Place filets on an oiled baking pan making sure they are not touching. Brush each with 1 T. of the Shawarma Mayo. Then dot each with 1 T. of the Boursin cheese.
Place all remaining ingredients in a food processor or blender and pulse to make a nice Parmesan-parsley rind crumb mixture. Sprinkle this mixture evenly over the chicken and bake at 350º for about 30 minutes or until golden brown.
NUTRITIONAL INFO: Makes 4 servings, each contains:
29.3 g fat
1.5 g carbs, 0.22 g fiber, 1.29 g NET CARBS
59.5 g protein
975 mg sodium