Pound chicken breast to a thickness of 1/2 inch.

Prepare the breading. Combine pork rinds, parmesan, oregano, pepper, and garlic powder in a food processor and pulse until a uniform powder is formed.

Prepare the egg wash. Crack an egg in a bowl and beat until white/yolk are combined.

Bread the chicken: Pat the chicken dry with a paper towel. Dip each piece into the egg wash, followed by the breading mixture. Place on a plate and allow to rest for 5 minutes prior to frying.

Heat a nonstick pan over medium-high heat. Spray with olive oil or coconut oil and add the chicken. Cook 8-10 minutes on each side.

Heat a pan over high heat with 1 tsp of ghee. When the pan is up to temperature add the cherry tomatoes as well as the rosemary. Cook for 2-3 minutes. We want the tomatoes to begin to blister, but not fully cook down.

Allow the tomatoes to cool until they are warm to the touch. Toss in the mozzarella and serve beside/atop the chicken.

Drizzle the Caprese Chicken with olive oil.