INGREDIENTS

FOR THE CHICKEN

1 1/2 c. gluten free bread crumbs

1/2 tsp. garlic powder

1/4 c. freshly grated Parmesan, plus more for garnish

2 large eggs, beaten 

1/2 c. gluten free flour

1 1/2 lb. boneless skinless chicken breast 

Sea salt

Freshly ground black pepper

Extra virgin olive oil

1 c. shredded mozzarella

FOR THE MARINARA

2 tbsp. extra-virgin olive oil

1/2 small onion, Fnely chopped

4 cloves garlic, sliced

1 (28-oz.) can crushed tomatoes

1/4 c. water

Sea salt

Freshly ground black pepper

Pinch of crushed red pepper flakes

2 tbsp. freshly chopped parsley, plus more for garnish

DIRECTIONS

1. Preheat oven to 400.
2. Make chicken: Prepare breading station with three large mixing bowls: one bowl with bread crumbs, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.
3. In a deep cast-iron skillet over medium-high heat, add 1/4″ oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to7 minutes, flipping halfway through. Transfer to a paper towel–lined plate to drain.
4. Meanwhile, make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt, pepper, and red pepper flakes, and let simmer, 10 minutes. Remove from heat and stir in parsley.
5. Pour sauce into a 9″-x-13″ baking dish and place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
6. Enjoy!