Ingredients:

• For the Chicken:
• 1¼ pound boneless, skinless chicken breasts cut
• into 4 pieces and pounded to about 1-inch thick
• 1 Tablespoon olive oil or avocado oil
• 2 Tablespoons cassava flourv(or other gluten-free flour of choice)
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• Pinch black pepper
• For the Sauce:
• 1 (28-oz.) can organic crushed tomatoes (may substitute organic tomato sauce)
• 1 1/2 teaspoon dried basil*
• 1/2 teaspoon dried thyme*
• 1 teaspoon dried oregano*
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup shredded mozzarella cheese
• Fresh basil, thinly sliced
• *May substitute 1 Tbsp. dried Italian seasoning for basil, thyme, and oregano

Directions:

•  Preheat oven to 375°.
• Combine cassava flour (or other gluten-free flour), salt, garlic powder and pepper in a small bowl. Roll chicken in flour.
• Place a large oven-proof skillet over medium-high heat. When the skillet is hot, add oil.  When the oil just starts to shimmer add chicken, cooking 4-5 minutes on each side until surface is golden brown and chicken is almost cooked through. Remove chicken to a plate.
• To the pan, add crushed tomatoes, basil, thyme, oregano, garlic powder, and onion powder.
• Return skillet to medium heat and allow the sauce to simmer 8-10 minutes or until sauce starts to thicken. Taste and season with salt and pepper to taste.
• Place chicken on top of sauce and spoon a little sauce over each piece of chicken before sprinkling with shredded cheese.
• Place pan in the oven and bake 15 minutes or until chicken is fully cooked through.
• Sprinkle with fresh basil, if using, just before serving.
• Serve over your favorite pasta, spaghetti squash or spiralized vegetables.