How bout sharing that Vodka sauce with a fellow Massachusettser? Where did you get it? Come on please!!

I've been using this same technique for chicken wings. Wonderful!

I've found it at every stop and shop I've been in. Even a few BJ's.

I went searching for a low-carb chicken parm reciple in Google, and it brought me right back to this site where I've been hanging out the last week or so. Here is the link to the reciple I found: (http://forum.lowcarber.org/t65059.html). This came out great! Even my 1 year old daughter who is just getting the hang of solids love it. I just want to thank VictoriaT and Azure, as I used both of their recommendations. I also pounded the chicken breast somewhat flat. Thanks again, Bob

Mmmmmmmmmmm this sounds delicious and I've been craving it; glad I found it.

Going to put some salsa on top! Thanks!

Sound Great! What do you suggest for the spices? Or is this his secret recipe ?

This was pretty good. The first time I tried it, I thought it was a little bland so i used some light ragu spaghetti sauce. I am going to try it again, may try some garlic, salt and pepper in the mix which will hopefully give it more flavor. I hadn't seasoned it at all the first time, which is why it was bland to me.

I have some "flavored" parmesan cheese at home, already grated with added garlic, basil and some other spices. I think this would work great.

question: are we talking boneless/skinless chicken breasts? or is everyone using "regular" chicken breasts?

Froufie

i tried it again and it worked well this time. I put spices in the egg mixture and in the cheese. I topped it with a few mushooms a piece of bacon and provelone cheese- wow. It was great. I think the provelone cheese works the best because it melts so creamy. But then again I am a STL gal so of course I prefer provelone

I believe everyone is talking boneless/sknls........thats how I did mine tonight, and BOY WAS IT GOOD!!!!!
Thanks so much, keep the VARIATIONS coming, it's nice to have variety!
Heidi

I made this dish the night before last. WooHoo!!!. Even my husband who is a quite leary of my LC experimenting said "This one's a keeper" Thank You!!

I forgot to add my tweaking. I added about a tablespoon of Italian seasoning to the cream and egg mixture as well as a dash of garlic salt. YUM

Holy **** this is good!

A nice snowy day, I decided to hit the supermarket and pick up everything for this... It was worth fighting the snow for it.

I followed the recipe, and threw a little pepper and some garlic powder in with the cheese. After it was done cooking the 25min, I turned off the oven, threw a thin slice of provolone on a slice, and put it back in the cooling oven to melt.

Then I topped with a little red sauce (forget what brand, but I choose the garlic type). Can you tell I like garlic? It's better than ketosis breath.

I can honestly say this is the best chicken parm I've ever had. Next time I might cut the egg/cream mix in half, I threw out a lot of it.

Thank You

--nw

Thanks. This is a great recipe. I made it tonight & baked the chicken with mozza cheese on top. I served it with pureed tomatoes, cooked with some pureed garlic & oregano & portabello mushrooms sauteed in butter & garlic powder.

There was alot of egg & cream mixture left but I found a use for that too. I cooked it up in the microwave & gave it to my dogs. Eggs are great for their coats and everyone got a treat.

I'm going to try this soon! I'd love to find the vodka sauce, i'll have to look around. I've never tried it before, but it sounds wonderful. I thought when you fried parmesan for coating it got all burnt. lol Never thought about just til its brown THEN baking it. DUH. Thanks again!!

Dawn