Keto Low Carb Baked Crack Chicken Cups Recipe
Keto Low Carb Baked Crack Chicken Cups Recipe has all the deliciousness of Crack Chicken but with an egg for extra protein and low carb, individual portions.
Servings 8 servings
Calories 196kcal
Ingredients
- 4 medium chicken breasts
- 8 medium eggs
- 2-3 tablespoons Ranch seasoning
- 1/4 teaspoon black pepper
- 2-3 tablespoons parmesan cheese grated
- 4 slices bacon cooked and crumbled
- green onions chopped, for garnish
Instructions
- Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray.
- Run water over chicken breasts and pat dry with a paper towel. Cut chicken breast parallel to the cutting board, the same length and width as the breast so that you have two equal sized chicken cutlets. You should have 8 cutlets.
- Place the chicken on a cutting board with plastic wrap over them. With a meat mallet, pound the chicken breast 1/2-inch thick. (If the breasts are too thick, they will not cook through.)
- Press a chicken cutlet into 8 muffin cups to form bowls.
- Sprinkle 1/2 of the Ranch seasoning and black pepper over chicken. Crack one egg into each chicken bowl. Top with remaining Ranch seasoning and black pepper.
- Sprinkle Parmesan cheese and bacon on top of eggs.
- Bake 20 to 25 minutes or until edges of chicken is browned and egg is set. At 20 minutes the white is firm with a runny yolk.
- Remove from oven and sprinkle with green onions or chopped, fresh rosemary. Serve immediately.
Nutrition
Calories: 196kcal | Carbohydrates: 2g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 228mg | Sodium: 510mg | Potassium: 299mg | Vitamin A: 295IU | Vitamin C: 0.7mg | Calcium: 45mg | Iron: 1.1mg
