Chicken Parmigiana

2 boneless, skinless chicken breasts
Gluten-free all-purpose flour
3 large eggs, beaten
2 cups gluten-free bread crumbs
Olive oil
Jar of tomato Sauce, recipe follows
Shredded mozzarella
Grated Parmesan

1. Preheat oven to 400 degrees F.

2.  Dredge each chicken breast in the gluten-free flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

3.  Heat oil in a pan over high heat until almost smoking. Add chicken breasts and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking dish and top each breast with tomato sauce, mozzarella, and Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 15 minutes.
Servings: 2


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