Growing up, this was an absolute favorite dinner. The only keto tweak here was making seasoned breadcrumbs without carbs. In order to do that, all I needed was some Italian seasoning and crushed pork rinds (hate the smell, love the taste). So here goes…
- 2 cups crushed (or food processed) pork rinds
- 1.5 Tbsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 chicken breasts (if very thick, pound to 3/4 inch or less
- 2 eggs, beaten
- 1 lb mushrooms
- 4 slices muenster cheese
- 1/4 cup canned chicken broth
- 1 1/4 sticks salted butter
Preheat oven to 350 degrees. Pat chicken dry. Place in bowl and pour eggs over. Cover and refrigerate 1-2 hours.
On a plate, mix pork rinds and Italian seasoning. Drain chicken. Dredge in “breadcrumbs”.
Melt 8 Tbsp butter in heavy large skillet over medium heat. Add chicken and cook until just brown, about 3 minutes per side. Transfer chicken to glass baking dish.
Melt remaining 2 Tbsp butter in same skillet. Add mushrooms and cook until soft, stirring occasionally, about five minutes. Spoon mushrooms over chicken. Top with cheese slices. Add broth to baking dish. Bake until chicken is cooked through, about 20 minutes.