Step 1: Prep & Bread the Chicken:Slice the chicken breasts in half horizontally to create thinner cutlets. In a small bowl, combine the Gluten-Free Bake Mix (or almond flour), Parmesan cheese, salt, and black pepper. Spoon the mix onto both sides of the chicken cutlets to coat.
Step 2: Cook the Chicken:Heat a large frying pan with a small amount of olive oil over medium-high heat.Place the chicken cutlets in the pan and cook on both sides, turning frequently, until golden brown and almost cooked through. Remove the chicken and set aside.
Step 3: Make the Sauce: In a separate frying pan, melt the butter over medium-low heat. Add the crushed garlic and stir-fry until it just begins to turn golden. Add the chicken stock, whipping cream, Mozzarella cheese, Parmesan cheese, and dried cilantro (or parsley). Cook, stirring, until the cheeses are fully melted and the sauce is smooth.
Step 4: Combine & Finish: Return the chicken to the pan with the sauce and cook for 1-2 minutes, until the chicken is tender and cooked through. Make sure not to overcook. Sprinkle with chopped fresh cilantro (or parsley) and serve immediately.
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