2 large Chicken Breasts, Or 4 small chicken breasts
1/2 cup Gum-Free Gluten-Free Flour
1/2 cup Milk
2/3 cup Gluten Free Breadcrumbs
1/3 cup Grated Parmesan Cheese
2 tablespoons Butter
2 tablespoons Olive Oil
1 teaspoon Salt, Divided
1 teaspoon Black Pepper, Divided
For the Sauce:
1 teaspoon Minced Garlic
1 28 ounce can Crushed Tomatoes
1/2 teaspoon Italian Seasoning
Fresh Basil Leaves
Gluten Free Spaghetti
First, prep the breading. In a shallow dish mix the gum-free gluten-free flour (you could use straight rice flour if you’d like) with 1/2 teaspoon each of salt and pepper. Pour the milk into a second shallow dish. In a third shallow dish mix together the gluten-free breadcrumbs, Parmesan cheese, and 1/2 teaspoon each of salt and pepper.
Prep the chicken by “butterflying” each breast. Lay each breast flat on a cutting board and cut it in half through the middle, starting with the thickest end of the breast. Now you have 4 thinner breast pieces. Pound each piece of chicken with a meat mallet or a heavy metal spoon just to even out any thick parts. I normally cover the chicken in a piece of plastic wrap to keep things cleaner.
Coat each piece of chicken evenly in first the flour, then a quick dip in the milk, and then finally in the breadcrumbs.
Heat a heavy bottomed pan over medium heat until a drop of water sizzles over the surface. Melt the butter and add the olive oil.
Pan-fry the chicken until golden brown on both sides and cooked through. Remove the chicken from the pan to cool.
Add the garlic to the pan, and stir until it become fragrant and turns slightly golden.
Add the crushed tomatoes and Italian seasoning and simmer for about 10 minutes.
Serve the chicken and sauce over gluten-free spaghetti and garnish with fresh basil and more Parmesan.