This simple dish will really please your family. 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). You can use regular homame mayo, but it won’t come out quite as good, as the Shawarma mayo linked in the recipe really is quite good with Boursin cheese. This can be ready in 30 minutes or less! Truly delicious and suitable for all phases of Atkins, Keto diets, Primal-Paleo as well.
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 crumb mixture. Sprinkle this mixture evenly over the chicken filets and pop pan in 350º oven for about 30 minutes or until golden brown.
NUTRITIONAL INFO: Makes 4 servings, each contains:
500 cals. 29.3g fat, 1.5g carbs, 0.22g fiber, 1.29g NET CARBS, 59.5g protein, 975 mg sodium