Coat both sides of the thin cut chicken breasts with 1 tsp of basil, as well as salt and pepper to taste.

Place 1 beaten egg in a shallow bowl, and whisk in ¼ cup of heavy whipping cream.

Put 1 cup of crushed pork rind crumbs on a plate. You can crush up the pork rind crumbs by placing them into a Ziploc bag, and using a rolling pin to break them up.

Mix ½ cup of grated Parmesan cheese and 1 tsp of garlic powder into the crushed pork rinds on the plate.

Heat up 2 tbsp of olive oil in a large skillet over medium-high heat.

Dip each chicken breast into the egg mixture, and then roll them in the crushed pork rind mixture to coat both sides.

Place the coated chicken breasts into the heated oil in the skillet. Cook evenly on both sides until the internal temperature has reached at least 165 degrees.

Turn the heat off to the burner, and heat the broiler function up on your oven.

Pour 1 ½ cups of low carb marinara sauce over top of the cooked chicken in the skillet.

Top each piece of chicken with the mozzarella cheese.

Place the skillet into the oven under the broiler until the cheese is browned and bubbly.

Sprinkle ¼ cup of Parmesan cheese on top of the chicken, and serve hot.

Enjoy!