Surprisingly easy for such a delicious meal.  Both my hubby and I enjoyed this one for its rich flavors.  This meal you can make ahead of time and bake later!  

21/lbs chicken breasts (1.1 kg)
  (4 large, sliced in half)
3/cup Gluten-Free Bake Mix (175 mL)
  (Click for recipe or use ground almonds or ground almonds and a bit of coconut flour )
1/cup grated Parmesan cheese (the kind in a can) (75 mL)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)
3 eggs
1 tbsp water (15 mL)
Olive oil, OR bacon fat
2 oz sliced Mozzarella cheese, (60 g)
  per chicken breast
1 cup Marinara sauce (250 mL) (Click for the recipe or use a commercial product)

Preheat oven to 350°F (180°C).  Slice chicken breasts in half as if you were going to stuff them, but continue cutting right through.  Try to cut evenly.

On dinner plate, combine Gluten-Free Bake Mix, Parmesan cheese, salt and pepper.  In small bowl, beat eggs with water using a fork.  Dip chicken breasts in egg wash, and then spoon dry “breading” over breasts back and front.  Place in large frying pan over medium heat in hot oil, OR bacon fat, and fry 2 to 3 minutes each side.

Place chicken in a large 2-qt (2 L) casserole dish.  Top each piece of chicken with 1/cup (60 mL) Marinara Sauce and sliced Mozzarella cheese.  At this point, you can cover the casserole and refrigerate to cook later, if desired. 

Bake uncovered 20 minutes, or until cooked through.  Serve with my Cheesy Buttery Garlic Bread Sticks and a Caesar salad, if desired.

Helpful Hints:  To shave 2.7 g carbs off this meal, use 2 tbsp (30 mL) Marinara Sauce per half chicken breast.  

Yield:  8 servings
1 serving
376.8 calories
31.5 g protein
23.3 g fat
0.1 g fiber
9.3 g net carbs