This is a version of my mom's recipe, a dish made frequently when I was a child. She would use bone-in chicken, which is very tasty, but I prefer boneless skinless. If you can find gluten-free breadcrumbs, try using them instead of the rice flour. For the marinara sauce, I just use Ragu Traditional and for the pasta I use DeBoce rice spaghetti, which is found at my local grocer in the health food aisle. You could also pour the sauce over the chicken and sprinkle on mozzerella and bake it for 5 minutes to melt the cheese. Mmmmm. My whole family will eat this meal, even the picky one.
4 boneless skinless chicken breasts
1/4 cup butter or margerine
1/2 cup grated parmesan cheese
2 Tbsp rice flour
1 tsp garlic salt
1 jar marinara sauce
Heat oven to 350. Line a cookie sheet with aluminum foil, and spray foil with nonstick spray.
In a shallow dish, mix parmesan cheese, flour, and garlic salt. In a different shallow dish, melt butter.
Rinse and pat dry chicken. Dip one piece of chicken in butter, and then coat in cheese mixture. Place on foil and repeat with remaining chicken.
Bake in oven for 20-30 minutes, or until chicken juices are clear.
While chicken is baking, cook spaghetti according to directions and heat the marinara sauce.
Serve chicken with spaghetti and a salad.