Gluten Free Chicken Parmesan
 
Prep time
Cook time
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Gluten Free Chicken Parmesan
Author:
Recipe type: Main
Serves: 6
Ingredients
  • CHICKEN:
  • 4 (8 oz.) boneless, skinless chicken breasts, halved
  • 5 oz. (1 cup) mozzarella cheese, shredded
  • 5 oz. (1 cup) provolone cheese, shredded
  • 1 cup grated parmesan cheese
  • 1 cup Ener-G Bread Crumbs - 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
  • 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
  • 1 bay leaf
  • 2 tablespoons fresh basil, chopped
  • salt and pepper
Instructions
  1. Sauce:
  2. Heat olive oil in a medium saucepan over medium high heat. Add the onions and garlic, sauté for 2 minutes. Add the oregano, parsley, ¼ teaspoon salt and red pepper flakes. Saute for another 30 seconds. Stir in tomatoes, sugar, basil, bay leaf and season with salt and pepper according to taste. Bring to a simmer then reduce heat to medium low and simmer for 15 to 20 minutes until thickened. Stir occasionally. Remove from heat, cover and set aside.
  3. Chicken:
  4. Lightly season the chicken with salt. In a medium bowl, combine mozzarella cheese and provolone cheese, set aside.
  5. Adjust oven rack 4 or 5 inches from the broiler element and preheat broiler.
  6. In a shallow dish, beat together the eggs and flour until smooth. In another shallow dish, combine the parmesan cheese, bread crumbs, oregano, garlic powder and ½ teaspoon black pepper.
  7. 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. Press gently to allow bread crumbs to stick. Continue with the remaining chicken breasts.
  8. Heat a non stick 12 inch pan over medium high heat. Add some olive oil about 2 to 3 tablespoons. When the oil is hot add 2 chicken breasts and fry about 1½ to 2 minutes per side. Transfer the chicken to a plate lined with paper towels. Continue frying the rest of the chicken.
  9. Place chicken on a lightly greased rimmed baking pan and sprinkle the mozzarella mixture evenly. Broil until cheese is melted and beginning to brown about 2 to 3 minutes. Keeping a close eye on it. Remove from oven and pour chicken with marinara sauce. Garnish with fresh basil. Serve
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-chicken-parmesan/