Using a food processor puree the pork rinds until they are the consistency of sawdust. If you don’t have a food processor you can place the pork rinds in a gallon size plastic storage bag and crush them with a rolling pin.
Place each chicken breast between 2 pieces of parchment paper. Using a meat hammer (or the edge of a plate) pound the thick end of the chicken breast out so that it is close to the same thickness all the way across. This will help ensure even cooking time!
In a shallow pan (I use a 9x13 baking dish) combine pork rinds, parmesan cheese, garlic powder, salt, pepper and minced fresh herbs. (Don’t skimp on the herbs!!!) In a separate shallow pan combine the beaten egg and the heavy whipping cream, mix well.
Place chicken breasts one at a time first in the egg cream mixture and then the pork rind breading mixture. Be sure to coat chicken completely. A good tip is to press down firmly on each side of the chicken when you are coating it with the breading. You want the breading to really stick! Continue this process until all of the chicken breasts are breaded. Heat extra virgin olive oil in a skillet or frying pan on medium heat. When the oil starts to have a marbled appearance it is a good indication it is ready.
Next place chicken breasts in heated skillet. Allow chicken breast to really sear before turning them over. This will take about 4 to 6 minutes and you will see a great golden brown appearance. Turn chicken breasts over and cover your pan with a lid. Cook chicken for an additional 6-8 minutes or until your chicken breasts reach an internal temperature of 165°.
Not only is this breaded chicken breast dish fabulous as the main feature on your dinner plate but leftovers will go perfectly chunked into a salad or cut into strips in a lettuce wrap! Just a little side note; this breading is also excellent on pork chops, fish and country fried steak!