Chicken breast with my favorite Rao’s tomato sauce, mozzarella and fresh parmesan cheese. This used to be a popular dish in my house. Chicken and mozzarella cheese pair great together with tomato sauce. Rao’s has very few all natural ingredients such as tomatoes, basil, garlic and has no fake additives.
GLUTEN FREE VERSION TIP BELOW
Ingredients
- 2 pieces of chicken breast (can double or triple recipe)
- 1 egg
- 1 cup of bread crumbs of choice
- Rao’s sauce or sauce of your choice about 2 tablespoons for each piece of chicken can use more according to preference
- 8 oz mozzarella cheese
- 8 oz fresh block of parmesan cheese
- Salt and pepper
- 3 tablespoons olive or avocado oil
- 1 teaspoon Italian seasoning (optional)
- Fresh basil (optional)
Directions
Clean the chicken breast, sprinkle with salt, pepper, italian seasoning and pound to thickness you like. Whisk the egg in one dish and put the bread crumbs into a seperate one. Dip chicken in the egg wash and coat with bread crumbs. Heat up oil on high for about a minute then put to medium. Fry chicken 6 minutes on low to medium heat. Meanwhile slice or shredd mozzarella cheese and shredd the parmesan separately. Once you turn the chicken breast over and cook for another 5 minutes put the mozzarella cheese on each piece and cover your pan. This will make the cheese melt quickly. Once chicken is done add tomato sauce, fresh parmesan cheese and basil. You can warm up your tomato sauce in a small sauce pan before adding onto the chicken.
GLUTEN FREE BREAD CRUMBS
Mix 1 cup almond flour with 2 tablespoons of ground flaxseeds and 3 tablespoons of cold water. May add salt, pepper, garlic powder and italian seasoning. Heat up a non stick frying pan dry no oil on high for about a minute and add the almond flour mix. Put heat on medium and keep mixing so crumbs don’t burn about 3-5 minutes. Add the crumbs to a food processor or blender until broken up to a bread crumb consistency for about 15-30 seconds. Enjoy.