1cupsmarinara, keto friendly, such as Raos (recipe soon!)
4 slicesprovolone, optional
2tablespoonschopped parsley, optional, for garnish
Preheat oven to 375 degrees.
Beat egg, 1 teaspoon salt and 1 teaspoon pepper in a shallow bowl large enough to hold a chicken breast.
In a deeper bowl, mix parmesan, pork rinds, 1 teaspoon salt and 1 teaspoon pepper.
Pour cheese mixture onto a dinner plate.
In a large oven-safe skillet, heat tallow over medium heat until liquid.
Dip each chicken breast into the egg mixture to completely cover, shaking off excess.
Dip each egg-coated chicken breast into the cheese mixture until completely covered, pressing extra cheese mixture into the breast.
Transfer the chicken breasts into the hot skillet.
Cook for about 3 minutes on each side or until the cheese is golden brown.
Place skillet in the oven or transfer the chicken to a baking dish.
Cook chicken to an internal temperature of 160 degrees. Depending on the thickness of your chicken breasts, about 20-30 minutes.
Heat the marinara sauce.
Spoon the marinara evenly over each chicken breast.
If using provolone, top each chicken breast with a piece of cheese and return to the oven for about 5 minutes until melted. If you'd like the cheese browned, place under the broiler for about 30 seconds.