Gluten-free Chicken Pinocchio

Dust chicken breast with some of the flour mix. Dip in the egg and then into almond meal to coat.

In a saucepan on medium heat, melt butter with olive oil. Pan-fry each breast for 2–3 minutes per side or until nice golden brown. Add minced garlic, minced shallots, mushrooms, spinach, and heavy cream. Salt and pepper to taste. Simmer to reduce the sauce for about 5 minutes.

Preheat oven to 350ºF (180ºC).

Add Gorgonzola and turn off heat. Place contents of pan into an ovenproof dish. Top with mozzarella and bake for 6–8 minutes, or until cheese is melted, bubbly and golden.

Serve with rice, gluten free pasta, quinoa, and/or vegetables.