4 chicken breast halves
1 cup soy milk
1 tbsp fresh lemon juice
2 cups panko bread crumbs
1/2 cup ground flaxseed
1 1/3 tsp kosher salt
1 1/3 tsp italian seasoning
1 1/3 tsp garlic powder
1 1/3 tsp onion powder
1 1/3 tsp paprika
1 1/3 tsp black pepper
pinch of celery seed
1 egg
1 tsp water
2 tbsp extra-virgin olive oil
1/4 cup brown rice flour
3/4 cup organic, natural chicken broth
1/4 cup rice milk
black pepper
pinch of garlic powder
pinch of onion powder

Flatten chicken by pounding with a rolling pin until about 1/4 inch thick. Put the chicken between plastic wrap and pound it flat.

In a medium bowl combine soy milk and lemon juice. Add chicken to the bowl and completely submerge in mixture. Brine the chicken in the refrigerator for 30 minutes. Rinse off the brine with cool water and set aside. Preheat oven to 350°F.

In a large bowl combine panko breadcrumbs, ground flax seed, kosher salt, Italian seasoning, garlic powder, onion powder, paprika, black pepper and celery seed. Set aside. In a medium bowl whisk together egg and water. Dip chicken into the egg mixture with one hand and the excess egg mixture drip off. With the other hand, place the chicken into the bread crumb mixture and coat the chicken until both sides are completely covered. Press the bread crumb mixture into the chicken to help it stick.

Place chicken on the rack of an oven roasting pan that has been brushed with olive oil. Bake for 14-16 minutes or until juices run clear. Serve hot, smothered with cream gravy.

To make the gravy, heat olive oil over medium heat in a non-stick skillet. Whisk in brown rice flour which will thicken mixture. Then whisk in chicken broth and rice milk. Simmer for 2-3 minutes, whisking the entire time. Reduce heat if needed. Do not boil. Gravy will thicken. Add more broth to thin it out if desired. Season with black pepper, a pinch of garlic powder, and a pinch of onion powder. Serve hot on top of chicken.