• Composition:

°2 breasts of chicken
2 tablespoons Gluten Free Baking 2 OR (60 mL) almond flour
2 teaspoons plain canned parmesan cheese (30 mL)
1/2 teaspoon salt (2 mL) 1/4 teaspoon black pepper (1 mL)

Parmesan Garlic Butter Sauce:

2 tbsp. butter (30 mL) 3 tbsp. crushed garlic (45 mL) 11/4 cup chicken broth (300 mL)
1 cup (250 mL) whip cream
°1/4 cup grated mozzarella cheese (60 mL) °2 tablespoon parmesan cheese (30 mL) °1/2 teaspoon dried cilantro OR dried parsley (2 mL) °2 tablespoon chopped fresh cilantro OR parsley (10 mL)

• Techniques:

Chicken breasts should be cut in half lengthwise. Combine Gluten Free Baking Mix 2, OR almond flour, Parmesan, salt, and black pepper in a small mixing bowl. Toss the chicken cutlets on both sides with a spoon.
Place all of the chicken cutlets in a large frying pan with hot olive oil and cook on both sides, flipping often, until browned and almost cooked through.

Garlic Parmesan Butter Sauce: In a separate frying pan, sauté the garlic in butter over medium-low heat until golden. Combine chicken broth, whipping cream, Mozzarella and Parmesan cheeses, and dried cilantro OR dry parsley in a mixing bowl. Bake until the cheeses are thoroughly combined and melted. Cook the chicken in the sauce for 1 to 2 minutes, or until it is soft and white when cut into pieces. Make sure the chicken is not overcooked. Examine it out! Serve garnished with fresh cilantro OR parsley.