|Cheddar Baked Chicken|
This was definitely a family pleaser. Everyone including the baby liked them (I made the kids portions into smaller pieces like chicken nuggets and cooked for less time). You can't really go wrong with what is basically chicken nuggets with cheddar mixed in. Yum! If you don't have almond flour, I think that coconut flour or low carb bake mix would probably work fine too. You could probably even skip the initial step of dredging in flour if you don't have any low carb flours available to you. If you skip the flour, these would be *INDUCTION FRIENDLY*.
3 NET CARBS PER SERVING
other nutrition per serving: 527 cal; 34.66g fat; 51.33g protein
1/2 cup almond flour *omit flour to make Induction friendly*
1/2 tsp pepper
1 tsp garlic powder
1 egg, beaten
1 1/2 cups shredded cheddar cheese
1 1/2 cups crushed pork rinds
3 boneless skinless chicken breasts
Preheat oven to 350 degrees. Coat baking dish in oil of preference to make non-stick. Mix the almond flour, pepper and garlic powder in a bowl (I use a small plate to help with dredging chicken later). Set aside. Pour beaten egg into another bowl, set aside. In a 3rd bowl/plate mix the cheddar cheese and crushed pork rinds. Dredge chicken in flour mixture, then dip in eggs, then dip in cheddar cheese/pork rinds mixture, making sure to press coating down into chicken on all sides. Put in baking dish and bake at 350 degrees for 30 minutes.