1 handful of fine gluten free breadcrumbs, toasted
2 tbsp grated parmesan
2 eggs, beaten with salt and freshly ground black pepper
4 tbsp Italian extra virgin olive oil
For the sauce
4 fresh large plum tomatoes, chopped
1 handful of pitted black olives, sliced
3 tbsp flatleaf parsley, chopped
10 tbsp Italian olive oil, for frying
For the spinach
1 tbsp garlic infused oil
2 pinches dried, crushed chili
500g/1lb 1½oz spinach leaves, washed
salt and freshly ground black pepper, to taste
1 ball mozzarella
Gluten free spaghetti to serve
Serves - 4
With the help of a meat mallet, beat the chicken breasts between two sheets of cling film until thin.
Dust the chicken breasts in gluten free flour, then dip each into the egg and then in the gluten free breadcrumbs making sure each piece is well coated.
Preheat the olive oil in a large frying pan and gently fry the chicken for approximately two minutes on each side, until they become golden and crisp.
Place the browned breasts on some kitchen roll, allowing the excess oil to drain. Top with mozzarella, and place under a grill or in the oven to melt the cheese. Keep warm.
To make the sauce, in a large bowl, mix the tomatoes, olives and parsley together and season with some extra virgin olive oil and some salt and pepper. Allow this mixture to rest.
In the meantime, shallow fry the chili in two tablespoons of olive oil for approximately 10 seconds. Immediately add the spinach leaves and garlic oil, season with salt and cook for approximately three minutes, until softened.
To serve, serve the gluten free spaghetti with tomato sauce, some spinach in the middle and a chicken breast on top. Serve immediately.