I made this a couple weeks ago while husband and I were settling into our new apartment. It was so tasty I didn’t want it to end! The trickiest part to this recipe is getting the pasta right, since brown rice spaghetti can get messed up pretty quickly.
2 chicken breasts, no more than about 1 1/2 inches thick
1/2 package of brown rice spaghetti
2 eggs, beaten
Sea Salt and fresh ground black pepper to taste
Canola, Vegetable, or Sunflower oil (for frying)
1/2 cup fresh mozzarella, shredded or torn into pieces (you can use more if you like)
4 Tbsp grated Parmesan / Parmigiano Reggiano cheese
1-2 Tbsp dried oregano
2 cloves garlic (1 minced, one not)
2 Tbsp fresh basil, shredded
I jar of your favorite gluten-free (MSG free) red sauce ( I use Classico Tomato Basil because the jar is cute & it’s tasty.)
2 cups of Blue Diamond Natural Almond Thins Nut & Rice crackers (Whole Foods) or any gluten- free unflavored rice cracker.
1/2 to 1 cup Arrowhead Mills Gluten Free All Purpose Baking Mix or Bob’s Red Mill Rice Flour (both are available at Whole Foods, Bobs is more widely available.)
A food processor (or mortar and pestle, or ziplock baggie and brute strength).
In food processor, pulse crackers with 2 Tbsp parmesan cheese, a few grinds salt and pepper and the remaining garlic clove until finely ground. (If you don’t have a processor, you can always use a mortar and pestle or put them in a baggie and gently pulverize with a blunt object on the counter. Just make sure you do it pretty finely. You’ll have to mince both cloves of garlic by hand.)
In 3 shallow bowls, set out your baking mix, beaten egg, and pulsed crackers for the breading process. Dip the chicken breasts in first the baking mix, then egg, then the crackers, and into the hot pan. Cover with lid and let the slices brown on each side, about 3 minutes each side. Remove from heat, pat dry with paper or kitchen towel, and let rest in casserole dish, sprinkling with remaining 2 Tbsp parmesan. (This can be prepped up to a few hours before dinner is served.)
Preheat oven to 350. Cover chicken with half your shredded mozzarella.
Over medum-low flame, heat oil with one clove minced garlic, fresh ground pepper and a bit of coarse salt in a sturdy large pan over medium heat. When the garlic is slightly browned (watch it carefully), add in your pasta sauce and heat up.
Put your chicken in to bake for 10-12 minutes.
While chicken is baking, boil a good-sized pan of water with a drizzle of oil and a grind of sea salt. When water has reached a rolling boil, drop in spaghetti (don’t add spaghetti before the water is hot or it gets ruined). This type of pasta requires constant supervision and stirring, or it will become a gross, sticky lump of fail. So stir constantly and separate the strands with a fork. Cook it only 9-10 minutes tops, checking the texture of it often. When it tastes done, remove from heat and strain and rinse immediately.
Serve hot chicken with the pasta and cover both with sauce. Sprinkle remaining mozzarella and some shredded fresh basil on top of both.