Gluten-Free Chicken Parmesan

Kitchen Tested
  • Yield 4 servings

Ingredients

1 (1-pound) package gluten-free spaghetti
2 tablespoons olive oil
3 garlic cloves, minced
Salt
4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
2 large eggs, beaten
2 teaspoons Italian seasoning
1 cup freshly grated Parmesan cheese
3/4 cup brown rice flour
3/4 cup cornstarch
Canola oil, for frying (enough to submerge the chicken breasts halfway)
Freshly grated Parmesan cheese for sprinkling (see # 4)
1 1/2 cups Marinara sauce, heated

Instructions

  1. Preheat the oven to 400 degrees F. Place the rack in the center of the oven. Grease an 11-i-7-inch baking dish with cooking spray or brush with olive oil.
  2. Place each chicken breast between 2 sheets of wax paper (or plastic wrap) and pound to 1⁄2-inch thickness with a meat mallet or rolling pin.
  3. Combine the flour, pepper, and salt in a flat dish. Place the beaten egg in a shallow dish. Combine the bread crumbs, Italian seasoning, and Parmesan cheese in a shallow dish.
  4. Dredge the chicken breasts in the flour and then dip them in the beaten egg. Next, dredge the breasts in the bread crumb mixture. Place the breasts on a platter.
  5. Heat the oil in a large, heavy skillet over medium-high heat. Add the chicken and saute for 1 to 2 minutes on each side or until golden brown. Remove from the heat.
  6. Spread 1⁄2 cup of the marinara sauce in the prepared baking dish. Arrange the chicken breasts in a single layer on top of the sauce. Top each piece with 1⁄4 cup of the sauce. Sprinkle with the mozzarella and provolone cheese.
  7. Bake for 10 minutes, or until the cheese is melted and bubbling slightly. Sprinkle with the parsley and basil and serve immediately.

* An economical, easy to make gluten-free bread crumb recipe is available in Gluten-Free Baking Classics, Second Edition, by Annalise Roberts (Surrey Books, 2008). You can also simply grind up the ends of a loaf of gluten-free bread in a blender or food processor and then bake the crumbs in the oven at 325F until lightly browned.

Reprinted with permission from The Gluten-Free Good Health Cookbook by Annalise G. Roberts and Claudia Pillow, PhD, Agate Surrey, 2010.

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