Prepare Smoky Tomato Sauce (see below for recipe, or you can use a tomato sauce of your preference) and set aside about 2 cups, keep warm.

Preheat the oven broiler to 450°F. Pound the chicken breast with a rolling pin or meat mallet between two sheets of wax paper or plastic wrap to an even 1/3” thickness.

Combine the gluten free flour and Parmesan on a 1/4 sheet tray (or medium plate) and mix until well combined. In another 1/4 sheet tray or shallow bowl, lightly beat the eggs.

Salt and pepper the chicken. Then, using the technique described above, bread each chicken breast by first dipping it in the egg and then dredging it in the flour mixture. Place the breaded chicken breasts aside on a plate.

Heat the olive oil in a frying pan or cast iron skillet. Over medium to medium high heat, pan fry the chicken breasts, 2 or 3 pieces at a time, until golden brown, 2-3 minutes on each side. Set the cooked chicken on a towel to drain excess oil.

Place the cooked chicken breasts on a sheet pan and top with a thin layer of Smoky Tomato Sauce. Then sprinkle liberally with the Tillamook Farmstyle Cut Mexican 4 Shredded Cheese. Place under a 450°F broiler until the cheese is melted, bubbly and slightly brown.

For the Smoky Tomato Sauce:

Pour tomatoes into a blender, add adobo pepper and blend well.

Heat the olive oil in a Dutch oven or saucepan over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the salt, garlic, Mexican oregano and sauté another 2 minutes.

Add the tomato mixture and simmer uncovered for about 15 minutes. Set 2 cups aside and keep warm. Save the rest of the sauce to use at a later date.