Baked Pesto Chicken Parmesan with Italian Cauliflower Fried “Rice”

Baked Pesto Chicken Parmesan with Italian Cauliflower Fried “Rice”

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  • Posted: November 5, 2018 15:20

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  • Posted: November 5, 2018 15:20

    ConsultEnt

    I don't really measure anything but here goes: Chicken- * 2 chicken breasts, flattened * Your favorite pesto (I made mine out of pistachios, basil and garlic oil) * 2 eggs * 1 cup grated parmesan * Crushed up Parmesan crisps (I used a quarter of a bag of Whisp brand but can also sub this out for pork rinds) * 1 scoop of flavorless protein powder (I used isopure) Steps: 1. Mix eggs, half your pesto together in container or ziploc and add flattened chicken to marinade in the fridge for a few hours. 1. Combine parmesan, crisps and protein power together for "breading" and coat chicken 1. Arrange on baking sheet. I arranged mine on a raised sheet and roasted green onions underneath. The raised tray tends to give you crispy results since it's not sitting and baking in its own juices. 1. Bake for 30 minutes on 400 and crank it up to 450 at the end to crisp to desired crispness You can add cheese to the chicken at the end if the bake, but we just dipped it in the leftover pesto. Added cheese to the cauliflower that was a nice change of pace. Fried rice- I honestly just bought frozen riced cauliflower and fried it over high heat in my wok. Could've added an egg but there was already plenty in the chicken eggwash so I didn't. I used Italian infused oils and spices to make sure the flavors aligned. Added mozzarella towards the end to make it a bit cheesy and it actually made it like a cheesy risotto. Definitely doing again. Sorry, I know it's not much of a recipe and I don't have macros. I just like to post when a keto dish gets rave reviews from people who aren't on keto. Happy to answer any and all cooking questions you may have!