1

Start by pounding out the chicken by placing a chicken breast between two pieces of wax paper and pounding thin with a meat mallet or rolling pin. Pound to about a 1/4 inch thickness and try to get the chicken breast to form into a circle (6- to 7-inch diameter) the best you can. Repeat with the remaining chicken breasts.

2

In a shallow dish, prepare the egg wash by mixing the egg and heavy whipping cream together.

3

In a separate bowl, mix together the ground pork rinds with almond flour, garlic powder, paprika, chili powder, salt, and cayenne pepper (if you're wanting some heat to your seasoning).

4

Preheat oven to 400 degrees, and make aluminum foil molds to form the chicken into taco shells. Take a large piece of aluminum foil and fold it into a long triangular shape that you can lay the chicken on top of. Take another piece of aluminum foil and roll it into a cylinder shape to go under the triangle to help hold its form. Make 4 molds, and place the aluminum foil molds on a large baking sheet. You might need two baking sheets for 4 molds, depending on the size of your sheets.

5

Dredge the chicken breasts in the egg-wash mixture and then the ground pork rinds seasoning, coating both sides. Lay the chicken breasts over the top of the aluminum foil molds so that they will bake into the shape of a taco shell.

6

Bake the chicken breasts for 25 to 30 minutes.

7

While the chicken is baking, make the Avocado Ranch sauce by blending the ranch dressing and avocado in a food processor or blender. Puree until smooth and well combined.

8

Once the chicken taco shells are done baking, remove them from the oven and let cool for 5 to 10 minutes, until cool enough to handle.

9

To assemble, spread 2 tablespoons of the avocado ranch sauce on the chicken taco shell, then a 1/4 cup of shredded lettuce, 1 to 2 tablespoons of diced tomatoes, and top with 2 tablespoons of shredded cheddar cheese. Enjoy!