Macros per serving:
• 510 Calories
• 33g of Fat
• 50g of Protein
• 4g of Net Carbs
(6 oz. each)
Preheat your oven to 350F and start to pound your chicken breasts until they’re quite thin- about 1/2 – 1 centimeter thick. Season with salt, pepper, parsley and tarragon.
Now add 2 tablespoons of butter, cut to fit the length of the chicken breast, and chopped garlic and green onion.
Roll the chicken up and secure with tooth picks.
For your bread crumbs, you’ll be using crushed pork rinds. The easiest way to crush them is to either put them in a
for a few seconds.
Prepare your dredging station by adding some coconut flour to a shallow bowl, a beaten egg to another and your pork rinds to a third.
Coat your chicken in the coconut flour first, sealing all sides, then dipping into your beaten egg and finally coating it fully in pork rinds.
Place your chicken in the fridge for about 30 minutes before frying it on all sides in a well oiled pan.
Then place the chicken breasts in a baking dish and bake for about 20 minutes. You may baste the chicken in any butter that may seep out.
Serve on a bed of arugula and enjoy!