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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Crispy Mozzarella Parmesan Crusted Chicken

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Crispy Mozzarella Parmesan Crusted Chicken

Chicken with Mozzarella Parmesan Crust is juicy, flavorful and has the perfect crispy topping and an incredibly creamy cheesy filling. With a little prep time to let the chicken marinate, it’s the perfect weeknight dinner!

Equipment

  • Mixing Bowls
  • Skillet

Ingredients

  • 4 chicken breasts boneless, skinless
  • 1/4 cup Italian dressing
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Topping

  • 1 cup Mozzarella cheese shredded
  • 1/4 cup Parmesan cheese shredded
  • 1/4 cup ranch dressing
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons butter melted



Instructions

  • In a large bowl, whisk the Italian dressing, Worcestershire sauce, and spices. Pound the chicken breasts thin to about 1/2 inch thickness and add them to the bowl. Cover, and marinate for 2 hours or up to 24 hours.
  • Heat oil in a large non-stick pan to medium-high heat. Add the chicken breasts and cook 6-7 minutes per side or until cooked through.
  • While the chicken is cooking, in a medium bowl, stir the mozzarella cheese, parmesan cheese, and ranch dressing. In a separate small bowl, stir the breadcrumbs and butter.
  • Top each chicken breast equally with the cheese mixture and then with the breadcrumb mixture. Transfer to the oven and broil for 3-4 minutes or until the cheese is melted through and the panko is crunchy.
  • Mozzarella Parmesan Crusted Chicken is juicy, flavorful, and has the perfect crispy topping. With a little bit of prep time to allow the chicken to marinate it’s the perfect weeknight dinner.

Nutrition

Serving: 1serving | Calories: 532kcal | Carbohydrates: 5g | Protein: 57g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 191mg | Sodium: 1236mg | Potassium: 913mg | Fiber: 1g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 4mg | Calcium: 240mg | Iron: 1mg

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