1package gluten free sun-dried tomato crackers, approx 4 - 5 ounces - (any cracker will work, see notes for other options)
¼cuptapioca flour, For Whole30 use 1 cup of tapioca and 2 tablespoons Italian seasoning, 1 tablespoon garlic powder and 1 teaspoon salt
¼cupavocado oil or ghee
1cuptomato sauce or roasted tomatoes, use an additional ½ cup if making this dairy free
4-6slicesmozzarella, omit for Whole30
1package brown rice pasta, any pasta works, for Whole30 use spaghetti squash
Optional - Whipped ricotta for serving, 6-8 ounces of ricotta, put in food processor, add 1 tablespoon garlic powder, 1 teaspoon Italian seasoning, blend for 1-2 minutes
Instructions
Take 3 chicken breast and slice in half. Salt and pepper the chicken.
Add the sun-dried tomato crackers to a food processor. Blend until breadcrumb texture. Add in the tapioca flour and blend for 30 seconds until combined.
Take 2 eggs and scramble in a bowl. Set up three stations. Station 1 for the raw chicken. Station 2 for the egg wash. Station 3 for the breading.
Dip the chicken one at a time in the egg wash. Let the egg was drip off them move it to the breadcrumb station.
Press the chicken into the breadcrumbs so that it is fully covered on both sides. Set the breaded chicken aside.
Start water to boil for pasta. Once boiling add pasta. If you are not doing pasta, prep your spaghetti squash or other side.
In a large skillet, heat to medium heat. Add avocado oil or ghee.
A way to know the oil is hot is by taking a wet wooden spoon and putting it in the oil and it will sizzle around it.
Add the chicken and do not crowd the pan. You will need to cook this in batches. Cook chicken about 3-6 minutes per side. Place the cooked chicken on a sheet pan.
Add the roasted tomatoes and garlic or tomato sauce that you’re using on top. If you are skipping the dairy, heat the tomato source of choice and you’re ready to eat.
Otherwise, layer on a slice of mozzarella.
Turn your oven on to broil. Raise the shelf to the top. Place the sheet pan under broiler for 1-2 minutes. DO NOT WALK AWAY. Keep an eye on the cheese melting because you do not want it to burn.
Removed when cheese is melted and bubbly. Remove pasta from water and toss in extra tomatoes or sauce.
Add a dollop of the whipped ricotta to the chicken as well as the pasta.
Serve and enjoy!
Notes
see above in post for options for paleo, Whole30 and keto-compliant version