Preheat oven to 400 degrees F. Coat an 8 X 8 inch glass baking dish with some olive oil. If chicken breasts are more than 1 inch thick, pound down to 1 inch.
Combine cereal, parmesan cheese, Italian Seasoning, garlic powder, paprika, and cayenne in a food processor. Pulse until you get a fine, even consistency from you coating mixture. Pour into a wide, shallow bowl.
Dip chicken in egg mixture and dredge in coating. Place in pan and drizzle with a little olive oil.
Bake for 20 minutes until coating is golden.
Remove from oven and pour 1/2 cup of sauce over each breast. Top with 1/4 cup of mozarella over each breast. Bake, uncovered for five more minutes until cheese is melted and sauce is warmed through.
Remove from oven and lest rest for five minutes before serving.
Serve with hot gluten free pasta or polenta and a green salad.