Polenta is an excellent gluten-free alternative to bread crumbs; it has a lot more flavour, too.

Try butterflying a chicken breast (or bashing it with a rolling pin until it’s evenly flattened) before coating it in lightly beaten egg.  Then mix a few handfuls of fine polenta with some finely grated Parmesan cheese and plenty of chopped parsley (you could whizz the cheese and parsley in a food processor and then mix with the polenta).  Use this cheesy crumb to coat the chicken, before frying in olive oil for about 4 minutes a side, depending on how thin your chicken is.  The result is crunchy and golden and perfect with a simple salad and boiled new potatoes.