Easy Dinners--Gluten Free Mozzarella Chicken

Steve has been asking for Chicken Monterey A LOT lately.  Well, unfortunately I had zero monterey jack cheese in the house BUT I did have lots of mozzarella.  Sorry babe, next time :).
He wasn't too bummed though because this awesomeness happened:

We ended up eating it for the rest of the week.

Mozzarella Chicken
Makes about 4 servings (more if you're like me and only eat half of a chicken breast at a time)
Ingredients:
4 Chicken Breasts
1/2 Cup Milk
1 cup Gluten Free Bread Crumbs
1 jar of marinara sauce (you can also use Tomato Sauce)
2 T. Olive Oil, divided
1 T Parsley (the original recipe calls for fresh, I used dry)
1 T dried basil, crushed
1 T dried oregano, crushed
1/2 tsp. garlic powder
1/4 tsp. red pepper flakes (I just shook them until it looked right)
Salt and Pepper to taste
1 cup Shredded Mozzarella

Step 1:
Dip each chicken breast in milk.  Shake off excess.

Place in a single layer and refrigerate for 30 minutes to set the bread crumbs.

Preheat the oven to 375 degrees.

For reference these are my favorite GF Bread Crumbs:

Step 2
Spray a 9x13 inch pan with olive oil or cooking spray. Spread 1/3 of the marinara or tomato sauce on the pan and set aside.

 Step 3
Heat a large skillet over medium high heat.  Add a tablespoon of olive oil and swirl, making sure to coat the bottom of the pan.  

Step 4
Pull the chicken breasts out of the fridge and pan fry two of them in the oil, about 1 minute each side. Use the rest of the olive oil for the second batch.

Step 5
Arrange the now browned chicken in the glass pan.

Step 6

Spoon remaining tomato sauce or marinara evenly over the chicken breasts. Sprinkle with basil, parsley, oregano, red pepper flakes, garlic powder, salt and pepper. Top with mozzarella and pop in the oven for about 15-20 minutes. You want the cheese to be bubbly and a little golden.

Step 7
Let the chicken set for a few minutes and then dig in.

I served mine with gluten free pasta and broccoli:

A note on prepping broccoli:
I love pan sauteing my veggies in coconut oil.   It gives them this added nice nutty flavor.  Make sure you use Virgin Coconut Oil (I love the one from Trader Joe's).
I also add a bit of olive oil and lots of lemon pepper and garlic powder.  Also, you know my obsession with 21 Seasoning Salute from Trader Joe's.  

ENJOY :)