date:Jun 05, 2014
Ingredients
1/2 cup olive oil
3 garlic cloves, crushed
1kg vine-ripened tomatoes, chopped
3/4 cup fresh basil leaves, chopped
6 slices (250g) gluten-free bread, torn
1/2 cup gluten-free plain flour
1/2 cup reduced-fat plain yoghurt
4 (500g) chicken schnitzels (uncrumbed)
100g mozzarella cheese, grated baby spinach, to serve
Method
1. Heat 2 tablespoons oil in a non-stick frying pan over medium-high heat. Add two-thirds garlic. Cook for 30 seconds or until fragrant. Increase heat to high.