1/2cuppork rind pankoor any other low carb breading substitute
8tbspbutter4 tbsp separated
In a large plate, combine pamesan, pork panko, and italia seasoning. Season each chicken breast with salt, then dreged in parmesan/panko mixture
Heat a pan over medium heat with olive oil, 4 tbsp butter; sautee garlic until aromatic.
Place chicken in pan and let cook for about 5 -7 minutes on on side, then flip. Add remaining butter and a squeeze of lemon juice; continue to cook until internal temperature reaches 165 F. Remove from pan and place on a plate.
deglaze pan with a chicken broth. Add in Cauliflower rice and let cook for about 4-5 minutes. Strain liquid and return cauliflower rice back to pan. Stir in Italian parsley and season with salt and pepper if needed.
Top with chicken, garnish with cracked pepper, italian parsley and lemon sliced. Enjoy!