1. Butterfly 1 large (8oz) chicken breast and pound until even (a little under 1/2” thick).

2. Beat 1 large egg and a tablespoon of heavy cream together for the egg wash.

3. Crush 1.5oz of plain pork rinds into a powder. Then add 1oz of grated parmesan cheese, 1/2 tsp each of garlic powder, red pepper flakes (optional), Italian seasoning, salt and pepper. Then mix together to combine.

4. Dip the pounded chicken breast into the egg wash, ensuring to coat completely (you’ll have some extra, that’s fine).

5. Lay the chicken breast onto a plate of your breading, pressing down to push all that goodness into the chicken. Flip and repeat. make sure there’s a nice thick layer of breading on the chicken.

6. Heat a pan to medium-high heat, with 1 tbsp of ghee, and place the chicken into the pan.

7. Cook the chicken, about 3min per side (it’s thin, so it doesn’t take long), being careful not to knock off any breading.

8. Place the cooked chicken on a baking sheet.

9. Cover the chicken in 1/2 cup of RAO’s tomato sauce, 1/4 cup of mozzarella cheese.

10. Place the chicken, sauce and cheese under the broiler for about 2 minutes until the cheese is bubbling and barely browned.

11. Plate and ENJOY!

Per Serving Macros:

Fat - 32.25g

Net Carbs - 2.6g

Protein - 50.2g