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Gluten-Free Chicken Parmesan Ingredients
Ingredients
- 4 boneless, skinless chicken breasts, halved
- 5 oz. (1 cup) mozzarella cheese, shredded
- 1 cup grated parmesan cheese
- 1 cup Ener-G Bread Crumbs or Ian’s Panko Breadcrumbs- gluten-free
- 2 tablespoons Bob’s Red Mill All Purpose Flour – gluten-free
- 2 eggs
- 1 teaspoon McCormick Garlic Powder – gluten-free
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- olive oil salt
- ½ cup fresh torn basil
Marinara Sauce:
- 1 (28 oz. can) Hunts Crushed Tomatoes – gluten-free
- 1 (14.5 oz can) Hunts Diced Tomatoes – gluten-free
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried parsley
- ¼ teaspoon dried oregano
- 1 pinch red pepper flakes
- ½ teaspoon granulated sugar
- 2 tablespoons fresh parsley, chopped for garnish
- salt and pepper
Instructions
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Sauce:
- Over medium-high heat Heat olive oil in a medium saucepan.
- Add the onions and garlic, and sauté until soft.
- Then add the oregano, parsley, ¼ teaspoon salt and red pepper flakes.
- Saute for another 30 seconds.
- Mix in tomatoes, sugar, basil, and season with salt and pepper according to taste.
- Simmer on low for 15 to 20 minutes until thickened.
- Stir occasionally.
- Remove from heat, cover and set aside.
Chicken:
- Preheat the oven to 425 degrees F.
- Lightly season the chicken with salt.
- In a shallow dish, combine bread crumbs, parmesan cheese, oregano, dried parsley, garlic powder and ½ teaspoon black pepper.
- In another shallow dish, beat together the eggs and flour until smooth.
- Pat dry chicken with paper towels.
- Dredge the chicken 1 at a time in the egg mixture on both sides and allowing excess to run off then coat with the parmesan mixture.
- Gently press to allow bread crumbs to stick.
- Continue with the remaining chicken breasts.
- Heat a non-stick 12-inch pan over medium-high heat.
- Add 2 to 3 tablespoons of olive oil.
- Add more olive oil as needed.
- When the oil is hot cook chicken breasts and fry about 1½ to 2 minutes per side.
- Place chicken on a lightly greased rimmed baking pan and bake for 5 to 10 minutes until chicken is fully cooked.
- Add the sauce and sprinkle mozzarella cheese.
- Return to oven for a few minutes until cheese has melted.
- Garnish with fresh parsley. Serve
Yield: 6
Gluten-Free Chicken Parmesan Recipe
This Gluten-Free Chicken Parmesan recipe is super easy to make and always comes delicious, It's a quick weeknight meal that the whole family will love!
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 4 boneless, skinless chicken breasts, halved
- 5 oz. (1 cup) mozzarella cheese, shredded
- 1 cup grated parmesan cheese
- 1 cup Ener-G Bread Crumbs or Ian's Panko Breadcrumbs- gluten-free
- 2 tablespoons Bob's Red Mill All Purpose Flour - gluten-free
- 2 eggs
- 1 teaspoon McCormick Garlic Powder - gluten-free
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- olive oil salt
- ½ cup fresh torn basil
MARINARA SAUCE:
- 1 (28 oz. can) Hunts Crushed Tomatoes - gluten-free
- 1 (14.5 oz can) Hunts Diced Tomatoes - gluten-free
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried parsley
- ¼ teaspoon dried oregano
- 1 pinch red pepper flakes
- ½ teaspoon granulated sugar
- 2 tablespoons fresh parsley, chopped for garnish
- salt and pepper
Instructions
Sauce:
- Over medium-high heat Heat olive oil in a medium saucepan.
- Add the onions and garlic, and sauté until soft.
- Then add the oregano, parsley, ¼ teaspoon salt and red pepper flakes.
- Saute for another 30 seconds.
- Mix in tomatoes, sugar, basil, and season with salt and pepper according to taste.
- Simmer on low for 15 to 20 minutes until thickened.
- Stir occasionally.
- Remove from heat, cover and set aside.
Chicken:
- Preheat the oven to 425 degrees F.
- Lightly season the chicken with salt.
- In a shallow dish, combine bread crumbs, parmesan cheese, oregano, dried parsley, garlic powder and ½ teaspoon black pepper.
- In another shallow dish, beat together the eggs and flour until smooth.
- Pat dry chicken with paper towels.
- Dredge the chicken 1 at a time in the egg mixture on both sides and allowing excess to run off then coat with the parmesan mixture.
- Gently press to allow bread crumbs to stick.
- Continue with the remaining chicken breasts.
- Heat a non-stick 12-inch pan over medium-high heat.
- Add 2 to 3 tablespoons of olive oil.
- Add more olive oil as needed.
- When the oil is hot cook chicken breasts and fry about 1½ to 2 minutes per side.
- Place chicken on a lightly greased rimmed baking pan and bake for 5 to 10 minutes until chicken is fully cooked.
- Add the sauce and sprinkle mozzarella cheese.
- Return to oven for a few minutes until cheese has melted.
- Garnish with fresh parsley. Serve
Notes
The recipe makes 6 servings
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 398Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 168mgSodium: 479mgCarbohydrates: 26gFiber: 2gSugar: 4gProtein: 41g
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