1/2ccassava flourI like Otto's Cassava Flour --> found on Amazon
1ball of fresh Mozzarella cheese - sliced
3tbspbuttermore if needed for frying
6-8organic Roma tomatoes - sliced in four
4tbspavocado or coconut oil
3clovesgarlic - sliced
Basil - handful
Pour oil of choice into a deep frying pan. Turn heat onto medium to let oil heat up. Slice tomatoes into four (oblong shape) and place tomatoes in the pan. Stir tomatoes around until they're nice and coated with oil. Cover and let sit on a medium low flame for 20 minutes. Peel and slice up three cloves of garlic and add the garlic after the tomatoes stew for 20 minutes. Chop and add the basil.
Rinse and filet the chicken breasts so that they are thin. Trim the fat off the breasts. Season the chicken with a generous amount of salt and pepper (I use pink himalayan sea salt and fresh cracked pepper). Pour the cassava flour onto a plate and gently place the chicken breasts one by one into the flour. Turn the chicken over and repeat to other side. Place on separate plate or at one side of the flour plate. Let sit.
Stir and "smash" the tomatoes so they become soft and more like a sauce, the skins should be off the tomatoes at this time. Let sit for another 20minutes and stir occasionally to ensure it does not burn. Add salt if desired.
In a medium fry pan, add the butter and melt over a medium heat. Add two pieces of chicken at a time, 7-8 minutes on each side (you want the chicken to really resemble 'breadcrumbs' so the chicken being a little dark is totally fine.). Repeat for the remaining chicken and place on a dish. Add the sliced mozzarella (one slice per chicken) so it begins to soften.
Ladle the tomato sauce on top of the chicken and serve with your favorite veggie or pasta. Add a little extra basil for garnish if desired. Enjoy!
I tend to eyeball with measurements so if you need more oil, add more. If you need more butter for frying the chicken, do it.