https://www.youtube.com/embed/gT1g2cqtRJM
Welcome all! Papa G here. Today I present a
traditional Italian favorite; chicken parmesan. This absolutely delicious
low carbohydrate recipe encompasses all the flavor of its high carbohydrate counterpart, but
paired with my low carbohydrate sauce and a few low carbohydrate changes, has less than five net
carbohydrates per serving. Let's get started. We'll start with the marinade for our
chicken breasts. This is an important step in ensuring that our chicken breasts
stay moist and tender, so don't skip it. Mix two cups of almond milk with two
tablespoons of apple cider vinegar. Let this sit for about 10 minutes while we
prep our chicken. We'll be using four boneless, skinless, chicken breasts. We're
going to be slicing these into two by splitting them down the middle.
This will
give us eight breasts total to work with. Now that the almond milk and vinegar has had
time to react, we'll add the spices. Add some thyme; basil; rosemary; and some sage.
Mix well to combine. Add the chicken to a large plastic bag and carefully pour the
marinade into the bag. Seal and mix so that each breast is coated. Refrigerate
for at least four hours to overnight. For our breading, we'll be using a 1/2 a cup
of ground pork rinds; 1/2 a cup of almond flour; 1/2 a cup of grated Parmesan
cheese. For the breading you want to use the canned variety. I find this works
better.
We'll be using the freshly grated Parmesan cheese a little later.
Our final breading ingredient is a half a cup of zero carbohydrate, unflavored, protein
powder. This powder is very fine and adds a perfect balance of texture. Place the
breading in a sealable container or bag. I find a plastic bag
works better for me, but use whatever's convenient for you. Mix until all the
ingredients are fully combined. Now we'll season the breading with some salt; onion
powder; garlic powder; and some ground black pepper. Give another mix to combine. The breading technique I'm going to use
is a little different than usual.
I like to do it this way to ensure minimal
clumping and that we have enough breading for all eight breasts. Add some
breading to a plate or dish. Remove each breast from the marinade and place on top
the breading. Pour a bit more over the top and use your fingers to ensure even
coating. Repeat until all the chicken is coated. Heat about a finger-nails depth
of oil to 375°F and add the chicken. I'm only doing two at a time
here so as not to crowd the pan, and also, it doesn't reduce the oil temperature
too much.
Fry each side only two minutes. We're not cooking the chicken fully here,
we're only cooking the outer layer. Remove to a paper towel lined plate to
drain. Repeat until all the chicken is fried. Add just a little bit of my low
carbohydrate marinara sauce to the bottom of a 9 by 13 inch baking dish and spread it
thin.
Place the chicken in the dish so that each breast lay on the bottom. Add
one slice of provolone cheese to the top of each piece. Spoon over the remaining
marinara sauce. Evenly distribute it over the chicken. Top the chicken with four
ounces or about a cup of freshly grated Parmesan cheese. Cover with aluminum foil
and bake in a preheated 350°F oven for twenty minutes. Uncover and
cook an additional five to seven minutes. Remove from the oven and let rest five
minutes before serving. Serve hot. Top with some parsley and enjoy a tender,
juicy, and cheesy Italian favorite. There you have it folks! My low carbohydrate
chicken parmesan. A great way to tour Italy while sticking to your diet.
I hope you enjoyed this video.
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Thanks for watching and I'll see you next time!.
