Here are 3 different ways to dress up gluten free, breaded chicken cutlets.

To make the cutlets, you will need the following:

2 1/4 lbs of chicken
1/2 C almond flour
1/2 tsp garlic powder
2 pinches of cayenne powder
1/4 tsp coriander

Pound out chicken breast until flat and separate into 6, 6 oz pieces. Wash chicken but leave it a little wet to help with dredging. Combine dry ingredients into a large bowl and add chicken. You can also add a little bit of ground flax meal into the dry ingredients, if you want to add some additional fiber. Toss chicken to coat with the dry ingredients.

Over high heat, in a large, cast iron pan add 2 tbsp of olive, vegetable or canola oil and sear the chicken breast. Once cooked, deglaze the pan with 1 C marsala wine and reduce heat to medium.   When wine has cooked down, 1-2 minutes, separate chicken into 3 skillets 2 pieces in each.

Mango chicken

Juice of 1/2 orange
Pinch of salt
1/2 C vegetable or chicken broth
1/2 mango- scored and diced on top
2 tbsp mango pepper sauce
1 tbsp of orange zest

Add the above ingredients to the skillet, reduce heat to low and cook covered for 10 minutes.

Spicy Tomatillo Chicken

Pinch of salt
Juice of 1 lime
Zest of 1 lime
1 cup chicken or vegetable broth
3 tbsp tomatillo sauce
5-10 chopped, pickled jalapenos, depending on how hot you want it
2 tbsp chopped, fresh cilantro

Add the above ingredients excluding the cilantro to the skillet, reduce heat to low and cook covered for 10 minutes.

If the chicken looks dry, you can add additional chicken or vegetable broth.

Prior to serving, add cilantro to the chicken.

Chicken with roasted tomatoes and asiago cheese

1 pint of oven roasted tomatoes (16oz of cherry or grape tomatoes, cut in half seasoned with salt, 200 F cook for 1 hour)

1 C chicken broth
Pinch of salt
Pinch of oregano
2 sprigs of rosemary
2 tbsp of asiago cheese

Add the above ingredients excluding the rosemary and cheese, cover and cook over low heat for 10 minutes.

Prior to serving, add rosemary and asiago cheese to chicken.