2 tsp pepper
2 Tbsp minced garlic
2 Tbsp rice flour (or white flour)
2 Tbsp balsamic vinegar
2 Tbsp parmesan cheese
3 Tbsp chopped fresh parsley
3 Tbsp chopped fresh basil
salt to taste
Puree all marinade ingredients. Mix into chicken. Refrigerate at least 2 hours.
Roll chicken fillets with marinade into bread crumbs. Pan fry in batches with about 1/4 cup of oil for each batch. Place fried chicken fillets in single layer in baking dish. Spread tops with marinara sauce followed by mozzarella. Sprinkle Italian seasoning.
(The picture shows it served with Babybella Angel Hair)