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A low carb chicken recipe.
1 lb boneless skinless chicken breast
15 oz white sliced mushrooms
2 cups deep-fried pork rinds
1 large egg
1/2 cup butter
1 tsp lemon juice
1 tsp garlic powder
1 tsp dried parsley
1 tsp black pepper
Preheat oven to 375 °F (190 °C). Melt butter, stir in lemon juice. Pour 1/4 butter mixture into an 8x8 baking dish. Add mushrooms to dish.
In bowl, scramble the egg. Finely crush pork rinds in a gallon ziplock bag using a rolling pin, add garlic and pepper when done.
Dredge chicken breast through egg mixture and then place in gallon ziplock, shake till breast is coated. Put it on top of mushrooms, repeat with other 3 breasts.
Drizzle remaining butter mixture over top of chicken. Sprinkle with parsley. Bake for 45 minutes or until juices run clear.
in 1 serving of Chicken Chardon.
, 4% carbs, 34% protein.
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