Chicken Parmesan

My dinner companion said "I would have NO idea this was gluten free.  This tastes exactly like the real thing.  It is so good."  I initially wasn't planning on blogging on this.  I was just trying to throw something together for dinner and utilize our collection of cookbooks. Therefore, one picture, taken just prior to consumption.  With or without pictures, this is good stuff!
The recipe is from The Gluten-Free Good Health Cookbook.  I think this is the first thing I tried from this book but it was a very successful try.  Here is the recipe:

CHICKEN PARMESAN
From Gluten-Free Good Health Cookbook by Annalise Roberts and Claudia Pillow


Serves 4

Ingredients:

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 cup brown rice flour (I used Authentic Foods superfine brown rice flour)
1/8 tsp black pepper
1/8 tsp salt
1 large egg, lightly beaten
3/4 cup GF bread crumbs ( I used Udi's whole grain bread dried in the oven and crushed in a blender)
1 tsp Italian seasoning
1/4 cup grated fresh Parmesan cheese
1 Tablespoon extra virgin olive oil
1 1/2 cup favorite tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh basil

Preheat oven to 400 degrees F.  Grease a baking dish with olive oil.

Pound chicken breast between 2 pieces of wax paper with a rolling pin.  Have fun with this.  Get all the day's frustration out!  Be loud!

Mix flour, pepper and salt.  Combine bread crumbs, Italian seasonings and Parmesan cheese.  Line up 3 shallow dishes: one of flour mix, one of beaten egg and one of crumb mix.

Coat chicken in flour then dip in egg.  Then, coat with bread crumbs.

Heat olive oil over medium high heat in skillet and brown chicken on each side.

Spread 1/2 cup of tomato sauce in bottom of baking dish and arrange chicken in dish.  Place 1/4 cup of sauce on each piece of chicken.  Sprinkle with mozzarella and provolone cheese.

Bake for 10 minutes until cheese is bubbly.  Sprinkle with herbs.

I placed it on some al dente Tinkyada pasta.