Chicken:
2 lbs. chicken skinless boneless breasts
1 tbsp. marjoram
10 oz. heavy cream
2 eggs
2 cloves fresh garlic - crushed

Breading:
1/2 cup soy flour - sifted
1 1/2 cup fine ground pork rinds
white cheddar cheese flavored popcorn seasoning (to taste)

Cheese Sauce:
1/2 cup heavy cream 
6 oz. Monterey jack cheese 

Breading Preparation:
To prepare breading, mix sifted flour with fine ground pork rinds and put in large casserole for breading chicken nuggets. 

Chicken Preparation:
Puree chicken breast in food processor until fine. Add marjoram, fresh garlic and two eggs. Drizzle in cream until well mixed. Make quenelles using 2 large tablespoons (rotate 1 tablespoon of mixture back and forth between spoons until 3 sided oval shapes are formed.) Gently place nugget into crumb mixture. Fry nuggets 10 - 12 at a time in 365-degree oil until golden brown. Place in basket with wax paper and toss with white cheddar popcorn seasoning. 

Cheese Sauce Preparation:
Heat cream over double boiler (or in a heat safe bowl placed within a saucepan with water) then whip in 6 oz. Monterey Jack cheese until well blended. Hold in small saucepan over warm heat.

Yields approximately 50 nuggets - 1/2 net carb per serving with sauce

(Note: recipe does not utilize all soy/pork rind coating)