When you’re craving for Italian comfort food without the guilt, this keto-friendly chicken parmigiana is the answer.

Recipe by @electricmice

INGREDIENTS:

Miracle Noodle Organic Spaghetti Noodles
Avocado oil
Worcestershire sauce
Tomato basil sauce
Herbs de Provence
Chicken Breast
Egg
Bacon’s Heir Pork Panko
White Bulls BBQ Bird Gang

DIRECTIONS:

1. Use the organic spaghetti style noodles. Dry roast per the instructions, but go quite a bit longer than the 5 minutes suggested. Toss them in a dash of avocado oil and a bit of Worcestershire sauce (mostly for color) and season with some Herbs de Provence.

2. Add Rao’s Homemade tomato basil sauce, simply warmed up.

3. Finally, the chicken. Pounded about ½ inch thick and even all the way through. Dip in egg and coat in a mixture of Bacon’s Heir pork panko and White Bulls BBQ Bird Gang. Place in the Yoder Smokers at 200 using Bear Mountain BBQ bold blend. Smoke for about 15 minutes before raising the temp to 425 for a crispy finish.

4. With the chicken done, it’s time to plate and add cheese! Layer the pasta, sauce and chicken on the plate before toping with mozzarella and parmesan cheese. Add some fresh thyme and paired with a pour of Knob Creek over a smoked ice cube.