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Ingredient	Quantity
Large chicken breasts	2

Breading:

Ingredient	Quantity
Gluten-Free Bake Mix 2 OR almond flour	4 tbsp (60 mL)
Parmesan cheese (canister)	2 tbsp (30 mL)
Salt	1/2 tsp (2 mL)
Black pepper	1/4 tsp (1 mL)

Garlic Butter Parmesan Sauce:

Ingredient	Quantity
Butter	2 tbsp (30 mL)
Crushed garlic	3 tbsp (45 mL)
Chicken stock	1 1/4 cups (300 mL)
Whipping cream	1 cup (250 mL)
Grated Mozzarella cheese	1/4 cup (60 mL)
Parmesan cheese	2 tbsp (30 mL)
Dried cilantro OR parsley	1/2 tsp (2 mL)
Chopped fresh cilantro OR parsley	2 tsp (10 mL)

Instructions:

1. Prepare the Chicken:
  - Slice the chicken breasts in half lengthwise.
2. Prepare the Breading:
  - In a small bowl, combine the gluten-free bake mix (or almond flour), parmesan cheese, salt, and black pepper.
  - Using a spoon, coat both sides of the chicken cutlets with the breading mixture.

1. Cook the Chicken:
  - Heat olive oil in a large frying pan.
  - Place the breaded chicken cutlets in the hot oil and cook on both sides, turning frequently, until golden brown and almost cooked through.
2. Prepare the Garlic Butter Parmesan Sauce:
  - In a separate frying pan, melt the butter over medium-low heat.
  - Stir-fry the crushed garlic until it starts to turn golden.
  - Add the chicken stock, whipping cream, mozzarella cheese, parmesan cheese, and dried cilantro (or parsley).
  - Cook until the cheeses are melted and well combined.
3. Combine Chicken and Sauce:
  - Add the cooked chicken to the sauce.
  - Cook for 1-2 minutes, or until the chicken is tender and cooked through.
  - Make sure to check the chicken to prevent overcooking.

Serve:
- Sprinkle with chopped fresh cilantro (or parsley) and serve immediately.