"Jean B." > wrote in message
...
> jmcquown wrote:
>> On 9/20/2014 3:51 PM, ImStillMags wrote:
>>> At my Fred Meyer, newly remodeled and upgraded, they have an antipasto
>>> bar next to the cheese store. They have what they call 'garlic
>>> sauce'...which is basically finely ground raw garlic in mayonnaise.
>>> It's powerful.
>>>
>>> So I had an idea, let's do the baked parmesan chicken breasts and use
>>> the garlic sauce.
>>> So I added a bit more mayonnaise to thin the garlic sauce down just a
>>> little, it's quite thick, mixed in some grated parmesan and italian
>>> seasoning and slathered it on boneless skinless breasts.
>>>
>>> Then I topped the breasts with ground up pork rinds!
>>>
>>> They are in the oven now, it's starting to smell really good.
>>>
>>> I figure I'll get a "chicken with 50 cloves of garlic" flavor and they
>>> should have a nice crust on them.
>>>
>>> I'll let you know how they come out and post a pic if they are any good
>>> !
>>>
>>
>> Please do. I will wait with baited breath. I still can't figure out
>> the pork rinds coating thing.
>>
>> Jill
>
> Pork rinds are a low-carb substitute for bread crumbs and other starchy
> things that are uses to form a crust.

Yep, like crushed corn flakes do, except no carbs. I usually do a couple of
bags in the Cuisinart to a fine consistency and freeze them to have on hand.
A whole bag of pork rinds doesn't yield a whole lot, so I do two.

Cheri