This week, I'm sharing one of my favorite chicken recipes because it has amazing color, texture, and taste!
I love citrusy flavors, so using grated lemons are right up my alley. It brings a nice pop of flavor. And for the crust, I'm using Pork Panko again! Pork Panko is a finely ground panko breadcrumb made from pork rinds. It's ideal for high protein, low- carb recipes (like this one). It's gluten-free and carb-free... a total game changer for those looking for an alternative to breadcrumbs.
3- 4 Chicken Breasts
2 tbsp Ghee (melted)
2 tsp Sea Salt
2 tsp Black Pepper
3/4 cup Pork Panko
1/4 cup Parmesan Cheese
2 tbsp Green Onions (thinly sliced)
2 tsp Grated Lemon Peel
1/4 tsp Dried Thyme Leaves
Preheat oven to 375 degrees.
Mix pork panko, Parmesan cheese, green onions, lemon peel and thyme in small bowl. Stir remaining 1 tablespoon of ghee.
Season chicken with salt and pepper. Over medium heat cook chicken for 5- 7 minutes on both sides.
Blot excess oil from chicken. Brush remaining 1 tablespoon of ghee on top of chicken. Press pork panko mixture evenly on chicken.
Bake uncovered 15 to 25 minutes or until chicken is done.
* Nutrition facts have been sourced as a courtesy. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, as these do not affect blood sugar in most people. I try to be accurate, but feel free to make your own calculations.
Total Carbs- 1.2g
Net Carbs- 0.7g