Rice Flour Chicken Parmesan

• 4 boneless, skinless chicken breasts, cut in half
• Kosher or sea salt, to taste
• Fresh ground black pepper, to taste
• 2 large eggs
• 1 cup rice flour
• 1/2 cup grated Parmigiano-Reggiano
• Oil, for frying
• 2 cups gluten-free tomato sauce, heated
• 1 cup grated mozzarella cheese
• Chopped Italian parsley, for garnish

1. Rinse the chicken and pat dry.
2. Cut or pound the chicken breasts into 1/2-inch-thick pieces.
3. Season with salt and pepper and set aside.
4. In large bowl, beat eggs and set aside.
5. In another large bowl mix together the rice flour and Parmigiano-Reggiano.
6. Coat the chicken in egg and then dredge it in the flour-cheese mixture.
7. Shake off any excess and set coated chicken pieces aside.
8. Repeat with the remaining chicken.
9. Heat 1/4 inch of oil in a large skillet over medium-high heat.
10. After the oil is hot, add the chicken.
11. Cook for 5 to 7 minutes, turning once, until the chicken is golden and cooked through.
12. To serve, top the cooked chicken with hot tomato sauce, mozzarella cheese and garnish with parsley.

chicken breasts, kosher, fresh ground black pepper, eggs, rice flour, tomato sauce, mozzarella cheese, italian parsley

Taken from www.foodandwine.com/recipes/rice-flour-chicken-parmesan (may not work)