PALEO SHAKE AND BAKE

In my pre-Paleo life, one of our favorite easy dinners was shake and bake chicken Parmesan.  We had really missed that dish, so I was excited when I happened on the idea of using crushed pork rinds for breading.  This was not quite as crispy as the original, but still pretty tasty.  Please excuse my photo of the leftovers.  I'll eventually remember to photograph food when it comes out of the oven.

Ingredients:

4 chicken thighs with skin on
1/2 a bag of regular pork rinds
1 15 oz can of Italian style diced tomatoes

Pre-heat oven to 350 degrees.
Empty the can of diced tomatoes into the bottom of a 2 quart casserole.
Put the pork rinds into a plastic bag and crush with a rolling pin until reduced to fine crumbs.
If you are the sort of person who eats a little dairy now and then, mix in some grated Parmesan cheese (about 50/50) with your crumbs.
Add the chicken pieces to the bag and shake until the chicken is coated with crumbs.
Place the chicken in the casserole on top of the tomatoes.
Sprinkle any remaining crumbs over the top.
Bake at 350 degrees for an hour and 15 minutes.

If you like your food spicy, you can make a Mexican version by using tomatoes with jalapenos and pork rinds with chili.