We were having some dear friends over for dinner last night, and I could NOT think of what to make. Scanning through my Pinterest food board, I saw a picture of delectable looking chicken and, while my husband despises chicken, I figured I could make this yummy enough that he’d cave. Problem with the recipe? It had both gluten and dairy…so I tweaked it. Here you go!
1/2 c. Bob’s Red Mill (or whatever) all-purpose gluten free flour in a shallow bowl
2 eggs, beaten in a shallow bowl
4 or 5 boneless, skinless chicken breasts
3/4 c. grated goat romano (can use parmesan…please use fresh)
1/4 c. gluten free breadcrumbs
1 tsp. garlic powder
1 tsp. Penzey’s “Pasta Sprinkle” (basil, oregano, garlic, thyme)
1 tsp. (approx) Olive Oil
Mix it all together in a bowl.
3 Tbsp. minced fresh basil
2 garlic cloves, minced
1 1/4 c. tomato sauce or diced tomatoes
salt and pepper
Mix this in a separate bowl
Preheat oven to 375 F and spray a 9×13 baking dish with olive oil.
Dip chicken in flour, then eggs, then place in dish. Sprinkle with first topping, loosely cover with foil and put it in the oven for 30-40 minutes, until top is browned and chicken is cooked (165 degrees). Pour second topping over chicken and return to oven for another 5 minutes. Enjoy!
I served this with my “Uncanny Green Beans” and it was a perfect combination.