Instructions:
Slice chicken breasts in half longitudinally. In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, salt and black pepper. Using a spoon, spoon mix on both sides of chicken cutlets.
In hot olive oil, in large frying pan, place all chicken cutlets and cook on both sides, turning frequently until golden brown and almost cooked throughout.
Garlic Butter Parmesan Sauce: In another frying pan, in butter, and over medium low heat stir fry garlic until turning golden. Add chicken stock, whipping cream, Mozzarella cheese and Parmesan cheese along with dried cilantro, OR dried parsley. Cook until cheeses are mixed in well and melted. Add chicken and cook in the sauce 1 to 2 minutes, until the chicken is tender and white throughout when cutting into a piece. Make sure not to overcook the chicken. Check it! Sprinkle with chopped fresh cilantro, OR parsley and serve.
Helpful Hints: If you are using commercial chicken stock, the sodium content is higher, so you may want to reduce the salt a bit – maybe only 1/4 tsp (1 mL) salt in the breading. My chicken stock is not overly salty-tasting. To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2 tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper. Place slow-cooker on low and cook overnight. Strain and either refrigerate or freeze the chicken stock in an airtight container. This chicken stock makes a wonderful base for soups and gravies.
Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
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