Keto Pesto Chicken Parmesan Crisps
Make this snack for your next hosting opportunity or simply make a batch for yourself to munch on! The great thing about this recipe is you can store the pesto chicken filling and parmesan crisps separately, so you can snack whenever you are in the mood.
How to Make It
Step 1
Preheat an oven to 375 degrees. Arrange 12 tablespoons of parmesan cheese on a sheet tray lined with parchment paper. Spread each portion out into a thin disc.
Step 2
Bake the tray in your oven for 7-8 minutes to form parmesan crisps. Watch carefully as the parmesan melts, bubbles, and then hardens into the crisp. Remove and allow to cool while you continue the recipe.
Step 3
Season a thin-sliced chicken breast with the salt, pepper, and garlic powder. Heat the olive oil in a pan over medium heat and place in the seasoned breast. Put a lid on the pan and cook the chicken for 4-5 minutes per side until just cooked through and slightly golden.
Step 4
Transfer the chicken breast to a clean cutting board. After letting the chicken cool for a few minutes, finely shred into small pieces. The finer you can shred the chicken, the better it will be for this recipe.
Step 5
In a small mixing bowl, mix the shredded chicken together with the pesto sauce.
Step 6
For serving, arrange about 2 tsp of pesto chicken filling on top of each parmesan crisp. You may garnish with a little extra parmesan cheese or fresh basil.
Ingredients
- Parmesan Cheese
12 tablespoon, shredded
- Chicken breast, skin removed before cooking
180 g
- Salt
⅛ teaspoon
- Black Pepper, Ground
⅛ teaspoon
- Garlic, Powder
⅛ teaspoon
- Olive Oil
1-½ teaspoon
- Pesto Sauce, Store Bought
3 tablespoon