Keto Chicken Parmesan

• 1 (8 ounce) skinless, boneless chicken breast
• 1 egg
• 1 tablespoon heavy whipping cream
• 1 1/2 ounces pork rinds, crushed
• 1 ounce grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Italian seasoning
• 1/2 cup jarred tomato sauce (such as Rao's(R))
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon ghee (clarified butter)

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.
3. Beat egg and cream together in a bowl.
4. Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl; transfer breading to a plate.
5. Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
6. Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.
7. Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
8. Broil until cheese is bubbling and barely browned, about 2 minutes.

skinless, egg, heavy whipping cream, pork rinds, parmesan cheese, salt, garlic, red pepper, ground black pepper, italian seasoning, tomato sauce, mozzarella cheese, ghee

Taken from www.allrecipes.com/recipe/259138/keto-chicken-parmesan/ (may not work)