crunchy chicken without the carbs

My sister in law came up with this idea.  I haven't tried it but she has and says it gives a good alternative to a breadcrumb coating and eliminates the carbs.

Cook and crumble bacon to a breadcumb consistancy.  Use this to coat the chicken.

If you try it, please let me know what you think...

Ruth

Sounds interesting...I've been avoiding bacon ever since I had a really bad pouch moment with it.

We use parmesan cheese - as a matter of fact, this week's recipe is a parmesan crusted chicken! 

Kelly --
Where can I find the recipes?  The parmesan crusted  chicken sound really good.

I'll post it tomorrow afternoon - the note book I have it in is on my desk at the office :) 

It was REALLY good - and it came from my MIL - who lives a very low carb lifestyle - she gets lots of her recipes from Dana Carpender's website, and I believe that may be one of them.

What a cool idea. I had a thought as well, what about dried coconut meat flakes MIXED with Parm. It'd sort of be a sweet/savory combination. I looked up coconut nutritional facts and here's what I found:

One cup shredded (That's alot, would coat at least 3-4 breasts)
283 calories
27g fat
12g carbs
7g fiber
3g protein

Not to mention tons of great vitamins and omega fattys.

So. assuming it only takes 2-4 tbs to coat a breast, that's pretty darn good for nutrition. And who doesn't love that tropical flavor?

And what to use as the moist layer for coating? Plain yogurt. Trust me, this is to die for.

Oooh, I much prefer the sound of using parmesan!  Thanks Kelly

Morning everyone.  Just posted the chicken recipe - Parmesan Deviled Chicken  - I put it in its own thread so you can find it easier!