Friday, March 28, 2014

Low-Carb Chicken Parm

Okay, you guys.. this stuff is amazing.
 
I made this recipe on Sunday night, ate the leftovers on Monday night, and then made a new batch on Tuesday night.
 
It's. That. Good.
 
And so easy to make!
 
First, I started off with a bowl of melted butter and another bowl of grated parmesan mixed together with italian seasoning.


Then, I dipped chicken breast strips in the butter, and then rolled them around in the parmesan mixture. I placed each strip side by side on a baking sheet covered in aluminum foil. When that was done, I poured low-carb pasta sauce over the top of the chicken breasts, and then sprinkled shredded mozarella and cheddar over top. Then, I cooked the chicken at 375* for 40 minutes. (If you want an extra cheesy flavor, you can add more shredded cheese about five minutes before the chicken strips are done cooking.)


And.. voila!! As good as these things look, they taste even better. If you don't believe me, try them yourself!

3 comments:

  1. Saw this on What Meegan Makes...looks so yummy and easy! Thanks for sharing :)

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  2. I love chicken parmesan, and the idea of using chicken strips would make for a super fast dinner. THANK YOU for sharing with us on the Friday Frenzy link up, and we hope you'll join us again next week!

    April

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  3. Great recipe pinned for future use. Thanks for sharing on Real Food Fridays, new party tonight at 7 central.

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