05/02/2024
Yummy! Keto Chicken parm lasagna!
Based on 8 servings per serv is 6net carbs, 44g protein, 31g fat, 494 calories.
Ingredients: 1lb ground chicken
2 eggs
Salt to taste
Breading: 1 bag pork rinds
3/4+ a sprinkle for the top grated parm
1Tbs italian seasonings
Layers: 3 cups marinara (lowest carb one you.
Find (mine was homemade canned)
1 cup sautéed mushrooms
(I used Raos for the macro count)
2 cups shredded mozzerella
1 1/2 cups whole milk ricotta
recipe: 1 lb ground chicken in bowl, add 2 eggs, 1 cup shredded mozzerella cheese, and 1/2 tsp salt. Stir together.
Chicken breading: 1 bag pork rinds, 3/4 cup grated parm cheese, and 1Tbs italian seasonings on a food processor till crumbs. Then spread half crumbs on parchment lined cookies sheet (baking pan), spread evenly. Drom large spoonfuls all over the top of crumbs. Mash and spread carefully until even layer on pan. Then sprinkle and top with remaining crumbs and press down lightly to make them stick. Bake on 425° for 12-15 min. When done cut breaded chicken into smaller squares.
In separate 13×9 baking pan layer sauce, then small spoons of whole milk ricotta cheese, then sprinkle to lightly cover with shredded mozzerella, add 1/2 of the chicken on top. Repeat the layers again. Then on top of the 2nd layer of chicken spoon small amount of remaining sauce and top with layer of mozzerella. I also added a small sprinkle of the grated parm to very top to crisp up. I also added few mushrooms to my sauce. Bake on 350° about 20 min until sauce is hot in middle to 165° and everything is all ooy and melty and bubbling on sides. Enjoy!
