Chicken Parmesan
Susan Cornelius Hinderaker
ingredients
- 1 pound skinless and boneless chicken breast tenderloins
- 1/3 cup grated Parmesan cheese
- 1/4 cup cornstarch
- 1/4 cup potato starch (such as Bob’s Red Mill)
- freshly ground black pepper
- 1 large egg white, lightly beaten
- 3 tablespoons olive oil
- 4 ounces (1 cup) Kraft shredded low-moisture part skim mozzarella cheese
- 16 ounces Ancient Harvest Gluten Free Organic Quinoa Pasta, spaghetti style, prepared as directed
- 26 ounces Prego Traditional pasta sauce
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