Here is my recipe:
1 cup gluten free flour blend
1 cup Parmesan cheese freshly grated
Fusilli with Tomatoes and Spinach (Click for Recipe)
Here is how I did it:
Bake for 25 to 30 minutes or until when cut, juice runs clear. Remove from oven & allow cooked chicken to rest for 5 minutes before slicing.
Author: Dr. Jacquelyn P. Horne