Cover chicken breasts with plastic wrap or place in a large gallon Ziplock bag.

Pound the chicken in to a 1/4 to 1/2 inch thickness.

Season with salt, pepper, and 1/4 teaspoon of garlic powder.

To make Pork Rind crumbs, place 3.5 ounces of pork rinds w/ 1/4 cup of parmesan cheese in to a food processor.

Blend into a flour like consistency.

In a large Ziplock bag put in cracked egg with 1 tablespoon of water and mix together.

In a separate large Ziplock bag, place the Pork rind crumb mixture.

Put the chicken breasts in the bag with the egg and mix until thoroughly coated.

Then place chicken breasts in the bag with the pork rind crumbs and mix until the breasts are fully coated.

In a small saucepan, add tablespoon of olive oil and heat over medium heat.

Add the diced onion and sauté for 2-3 minutes until they begin to soften.

Add chopped garlic and sauté for another minute.

Add tomatoes and basil and allow to simmer until the chicken is finished.

(You will only need 1/2 the sauce for this recipe, so save the other half for fathead pizza sauce or to serve over some zucchini noodles) Skillet method: Heat a large skillet over medium high heat.

Add 2 tablespoons of olive oil and then the chicken.

Saute the chicken for about 4-5 minutes per side until it is golden brown and the internal temperature has reached 165 degrees.

Air Fryer method: Place chicken breasts side by side in air fryer basket.

Turn on air fryer and allow to cook for 15 minutes or until it is golden brown and the internal temperature has reached 165 degrees.

After the chicken has finished turn your oven broiler on high.

Top the chicken with 1/4 of the sauce and sliced fresh mozzarella.

Broil until the cheese has melted and started to brown.

Serve with roasted vegetables or zucchini noodles with the remaining sauce