• Pre-heat oven to 375 degrees F (190 C)
• Mix ground pork rinds, garlic powder, dried basil, salt and pepper together and set aside.
  
• Put olive oil, onions, garlic and mushrooms in a pan and saute until slightly caramelized. Add a splash of white wine and spinach, season to taste and then a little squeeze of fresh lemon to finish off the dish. Remove from heat and set aside.
• Lay flat your pounded flat chicken breasts and place a couple of tablespoons full of the spinach mixture in the center leaving a little room around the edges.
• Roll your chicken breasts up so that the spinach mixture stays inside.
• Dip your stuffed chicken breast in the beaten egg. Gently dip your chicken breasts into the Pork rind mixture to coat all sides. Place your chicken Kiev in a greased baking dish and drizzle with a little olive oil.
  
• Bake Chicken Kiev uncovered for 30-40 minutes or until the juices run clear and the crust is golden brown.

Red Pepper Sauce

• In a medium-sized pan, place your olive oil and add your onions until they start to caramelize.
• Add your garlic for a minute or so (don't burn your garlic as your sauce will become bitter)
• Add your chopped tomatoes and roasted red peppers, splash of wine, sugar alternative, salt and pepper and ½ of my chopped fresh basil and cook over a low simmer for about 15 minutes to allow the seasonings to mingle, if you have longer to simmer then that is better.
• Remove the sauce from the burner, add the remaining chopped fresh basil and stir into sauce.
• Place 2-3 tablespoons of roasted red tomato sauce on a plate. Top with a chicken Kiev. Place a little dab of sauce of top of chicken Kiev and garnish with fresh basil. Enjoy as change is good! (this sauce is also fantastic on top of pasta, italian fish, grilled tofu, and whatever your little heart desires.