Preheat your oven to 375 degrees

Prepare your baking dish by spraying it with non-stick cooking spray or lightly coat it with butter. For the Keto diet it is a good idea to have some coconut oil or olive oil cooking spray on hand. (My local dollar store always has coconut oil cooking spray.)  

An 8×11 glass baking dish works perfect for this recipe. 

You will want your chicken breast to be a nice even thickness. Place the chicken breasts one at a time in a large ziploc bag and pound them out to about an even 1 inch thickness.

Once you have the chicken breasts pounded out evenly, sprinkle both sides with salt and pepper and the grated parmesan cheese. Place the chicken breasts in the prepared baking dish. 

Whisk together the ½ cup sour cream and 1 cup caesar dressing. Pour over the chicken. 

Sprinkle the shredded parmesan cheese over the top. 

Bake at 375 for 30 minutes. Once fully cooked your chicken should be at 150 degrees when checked with a meat thermometer in the thickest part of the chicken breast. 

Once the chicken is fully cooked I like to turn the oven to broil and continue to cook for about 2-3 more minutes to let the tops brown and crisp up the parmesan that I sprinkle over the top.