A favorite in our house!
You will need:
4 chicken breasts pounded to about 1/2 inch
1 1/2 cups of brown rice flour
2 eggs
extra virgin olive oil
splash of dry white wine
Marinara tomato sauce
Fresh mozzerella
garlic powder
salt and pepper
fresh italian parsley minced
Your favorite gluten free pasta
Start by generously seasoning the chicken breast with garlic powder, salt and pepper. Dredge chicken in egg first and then in to flour. Repeat so it is "double dredged" Place chicken in to preheated pan with olive oil and cook over medium heat until lightly browned on both sides and cooked through (about 5 minutes on each side) add a splash of wine and some additional garlic powder and salt. Meanwhile prepare pasta and set broiler to "high" Top each chicken breast with a bit of sauce and fresh mozzerella and cook under broiler until cheese melts. Serve on top of pasta and sprinkle with parmesean!
You will need:
4 chicken breasts pounded to about 1/2 inch
1 1/2 cups of brown rice flour
2 eggs
extra virgin olive oil
splash of dry white wine
Marinara tomato sauce
Fresh mozzerella
garlic powder
salt and pepper
fresh italian parsley minced
Your favorite gluten free pasta
Start by generously seasoning the chicken breast with garlic powder, salt and pepper. Dredge chicken in egg first and then in to flour. Repeat so it is "double dredged" Place chicken in to preheated pan with olive oil and cook over medium heat until lightly browned on both sides and cooked through (about 5 minutes on each side) add a splash of wine and some additional garlic powder and salt. Meanwhile prepare pasta and set broiler to "high" Top each chicken breast with a bit of sauce and fresh mozzerella and cook under broiler until cheese melts. Serve on top of pasta and sprinkle with parmesean!