Chicken Parm

Ingredients:

Plain Pork Rinds
Garlic Powder
Onion Powder
Red Pepper Flakes
Dried Herbs (Parsley, Oregano, Basil, Thyme)
Salt
Black Pepper
Chicken Breasts
Parmesan
Shredded Mozzarella
Sugar-Free Marinara (Either Homemade -will add recipe later- or Alessi's, which is the only commercial one I've found without sugar.)
Sliced Mushrooms (Baby Bella or White, whichever look the best at the store.)
Butter
Olive Oil
Optional: Fresh, minced garlic

1. Preheat oven to 375°F.
2. Blend pork rinds, garlic powder, onion powder, red pepper flakes, dried herbs, salt, and black pepper in a food processor until approximately the consistency of bread crumbs.
3. Rinse chicken breasts and pat dry. Then, rub the "bread crumb" mixture into the breasts to coat. (If you want to be fancy, you can do the whole dipping-in-egg bit to make it stick better, but I can't be bothered. I think it creates more time and mess than the result warrants.)
4. Melt butter with some olive oil in a pan over about medium heat. 
5. When the pan is hot, add the chicken breasts and brown on each side for about 4-5 minutes.
6. Transfer breasts to a baking dish and bake for about 25-30 minutes, or until the internal temperature is at or above 74°C.
7. While the breasts are in the oven, add mushrooms (and minced garlic, if you are using it) to the chicken pan and cook fully.
8. Add marinara to mushrooms and cook it down so it's thick and pasty.
9. Once the chicken is fully cooked, pull it out of the oven and top each breast with a generous portion of shredded mozzarella and then parmesan on top of the mozzarella.
10. Put the chicken back into the oven and set the oven to broil.
11. Pull the chicken out once the cheese is melty and starting to brown, about 3-4 minutes.
12. Serve with the sauce either spooned on top, or on the side.