There was such a ginormous chicken breast in the package my husband brought home yesterday, the one alone would feed 4 people. So this is what I made for lunch today with the monster. I wanted a Mexican food flavor, so I came up with these tasty cutlets. This dish is quick to make and your family will love it! If you’re not a fan of pork rinds, substitute almond meal instead. This recipe is suitable for all phases of Atkins and other Keto diets. Paleo followers would have to delete the cheese.
12 oz. boneless, skinless chicken breasts (four)
1 tsp. my Smoky Chipotle Spice Blend
2 oz. crushed pork rinds (about 1½ c.)
2 T. unsalted butter
3 oz. pepper jack cheese (3-4 slices)
OPTIONAL SAUCE: Some homemade mayo with a bit of the chipotle spice blend stirred in, to be served at table.
DIRECTIONS: Preheat oven to 350º. Crush pork rinds (or use almond meal) in a blender, processor or in a plastic bag. Remove any big, hard bits. Add the spice blend and mix well. I used one single, huge chicken breast and cut up into 4 equal portions. If you buy the ready-cut boneless, skinless breasts (I never have), probably 4 of those will serve 4 people nicely. Sprinkle the spice-crumb mixture evenly on both sides of the chicken. Heat a skillet over medium-high heat and melt the butter. Add the chicken pieces and brown nicely on all sides. Chicken will likely be nearly done by then.
You can bake this dish in the skillet if it has a heatproof handle or you can place the pieces of chicken into a baking dish. Top the meat decoratively with the pepper-jack cheese and pop into a 350º oven for about 15-20 minutes or until cheese is well-melted. Chicken should be fully done by then. Serve with a green salad or your favorite guacamole. I added a top dressing to my chicken made of homemade mayo stirred up with a bit of the chipotle spice blend. It was VERY good on top of my chicken. That sauce also makes a tasty salad dressing for a green salad. 🙂
NUTRITIONAL INFO: Makes 4 servings, each contains: (does not include optional mayo sauce)
324 calories, 18.8g fat, 1.225g carbs, 0.22g fiber, 1.03g NET CARBS, 35.6g protein, 835mg sodium