1For the chicken:
Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
Prepare a breading station with flour, whisked eggs and milk, and gluten free bread crumbs. Season all with both rubs. Coat the breasts in gluten free flour, egg then gluten free bread crumbs.
2Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.Shallow fry the Chicken in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are.
3Drain well, season with Turbo Salt and set aside when done.
Bake 3 pieces of bacon @ 350 for 30 minutes. Use a Brush to paint the pepper jelly on the bacon, coating each side.
4Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing & feta and toss the salad well.