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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
