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Tuscan-style Chicken Breasts (Gluten-Free)

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.

Photo: CC--Anax44Ingredients:

  • 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

Directions:
In a large bowl, mix together cheese, crushed Rice Chex, basil, oregano, paprika, garlic, salt, and black pepper.

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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.

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