Begin by seasoning the pancake mix by mixing in ¼ teaspoon of each seasoning in a wide bowl. Additionally, cut the chicken into equal pieces and pat dry.
¼ teaspoon oregano, ¼ teaspoon paprika, ¼ teaspoon garlic powder, ¼ cup gluten free pancake mix, 1 pound chicken breast
Once the meat is trimmed and dry, season both sides with salt and pepper.
salt & pepper
Line up three wide bowls containing (1) pancake mix, (2) one beaten egg and (3) breadcrumbs.
Dredge chicken in pancake mixture ensuring both sides are equally coated.
Add dredged meat to egg bowl. Cover with egg on all sides.
1 large egg
Transfer chicken to the breadcrumb bowl and cover all sides evenly.
½ cup gluten free breadcrumbs
Add prepared meat to a plate while repeating the process on all pieces of chicken.
Heat ghee in a large skillet over medium heat. Add chicken and allow for room between each piece.
1 tablespoon ghee or butter
Cook for 3 minutes then flip the chicken. Cook additional 3 minutes or until chicken is golden brown on each side.
Spread ½ cup sauce on the bottom of a baking dish.
1 cup marinara sauce
Place seared meat on top of the sauce and bake for 15 minutes at 400F.
Cover chicken evenly with remaining ½ cup sauce and parmesan cheese. Return to oven for 5 minutes or until cheese is melted. Add more cheese and parsley if desired.
½ cup Parmesan cheese