Celiac.com 04/14/2015 - These Tuscan-style chicken breasts are a great way to anchor pasta night at any house. They are tasty, easy to make, and will please most eaters. They are delicious either fried or baked.
- 4 large boneless skinless chicken breast halves
- ¾ cup pecorino Romano cheese, grated
- ¾ cup crushed Rice Chex
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon dried garlic
- ½ teaspoon paprika
- ¼ teaspoon sea salt, to taste
- ¼ teaspoon fresh ground black pepper, to taste
- 3 tablespoons olive oil
- ¼ cup tapioca flour, or potato starch, for dredging
- 1 egg, beaten
- 1 cup vegetable oil for frying
- 1 cup marinara or pesto sauce for serving
In a large bowl, mix together cheese, crushed Rice Chex, basil, oregano, paprika, garlic, salt, and black pepper.
Coat chicken breast halves with tapioca flour, then dip them in the egg, then coat them evenly with the cheese/Chex mixture.
Heat oil in a deep skillet or frying pan. When oil is hot, add coated chicken breasts, and cook, one or two at a time.
Cook until golden brown. Serve hot with marinara or pesto sauce, and/or your favorite gluten-free pasta on the side.
For a non-fried version, I just coat the chicken with herbs, salt and pepper, and bake it until it’s done. I like to top it with fresh chopped tomatoes and a dash of olive oil. I serve it the same way, with hot with marinara or pesto sauce, and/or gluten-free pasta on the side.