Parmesan Crusted Chicken that’s NOT loaded with carbs

So, let me first say that I know it’s been a while since I’ve posted anything, it’s been super busy lately. My new found best friend and I have been sticking to a gym schedule of Monday, Wednesday, Friday, and I’m actually happy to report that it’s going really well for us! However, this weekend we decided that we really need to start watching what we eat, which happens to mean for us that we needed to cut the carbs. Now, we both loveeee carbs, so I was pretty confident this was going to suck, but, it actually doesn’t seem so bad! This chicken was kind of a shot in the dark for me, it was either going to be amazing, thankfully it was amazing, and my husband absolutely loved it! Anytime I can make something even kind of healthy and good, I count that as a win. My absolute favorite thing about this chicken is that it tastes like you should feel guilty and you really don’t have to! The concept of us changing our diet is cutting back on carbs and replacing with fats, similar to the Keto diet. Now, I literally just opened a can of sweet peas for our side dish and it worked really well with the rich taste of the chicken. Try it out and let me know what you think!

Parmesan Crusted Chicken


1. 6 boneless, skinless, chicken tenderloin

2. 1 can of cream of celery condensed soup

3. 1 cup grated Parmesan cheese

4. 1 cup of crushed pork rinds

5. 1/2 tbsp Italian seasoning

6. 1/2 tsp minced onion

7. 1/2 tsp garlic powder

8. 1/4 tsp salt

9. 1/4 tsp cayenne pepper


1. Preheat oven to 450° F

2. Pour cream of celery into a shallow dish

3. In another shallow dish combine seasonings, Parmesan cheese, and pork rinds

4. Coat chicken tenders in the cream of celery soup, then coat with the Parmesan crust and place in a greased 9×13 baking dish

5. Bake for 35 minutes or until golden brown



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