This gluten free chicken parmesan tastes just like the original version! Chicken is breaded in an italian breading, baked in the oven and then topped with marinara sauce and cheese.
1.5poundschicken breastskinless & boneless (about 3 medium breasts)
2eggs
¾cupgluten free bread crumbs
½teaspoongarlic powder
½teaspoononion powder
1teaspoonItalian seasoning
½teaspoonparsley
½cupparmesan cheese
¼cupmozzarella cheeseshredded
1cupmarinara sauce
Instructions
Peheat the oven to 425F. Grease a baking dish or sheet pan and set aside.
Use a meat pounder to pound your chicken to about ½ inch thick. Cut each chicken breast in half. Set aside.
Prepare your dipping stations. Place the eggs in a bowl and whisk.
In a separate bowl, combine, the gluten free breadcrumbs, garlic powder, onion powder, Italian seasoning, parsley and parmesan cheese. Mix until combined.
Use a fork or tongs to dip a piece of chicken into the egg. Flip the chicken over and make sure the entire chicken is coated with egg mixture.
Remove the chicken from the egg and dip it in the breadcrumb mixture. Flip the chicken until all parts of the chicken are coated with breadcrumbs.
Place the coated chicken on the prepared baking dish and repeat with the remaining chicken.
Bake in the oven for 20 minutes, until the temperature of the chicken reads 165F when measured with a meat thermometer.
Once baked, remove from the oven and top with a heaping spoonful of marinara sauce and a small amount of mozzarella cheese.
Return to the oven and change the heat setting to broil. Cook for an additional 2 minutes, watching carefully so it does not burn.
Remove from the oven and serve warm. Serve plain or on a bed of zoodles (zucchini noodles), spaghetti squash or pasta.
Notes
TIPS:
Pound the chicken breasts to an even thickness using a meat mallet or a rolling pin. This helps prevent the chicken from becoming too thick in some parts and too thin in others, resulting in more consistent cooking.
For an extra crispy coating, use a double breading process. After dipping the chicken in the egg wash and breadcrumbs, repeat the process to create a thicker and crunchier crust.
Garnish the finished dish with fresh basil leaves or chopped herbs like parsley or basil.
Add the marinara sauce right before serving to ensure a crispy chicken breast and prevent it from getting soggy.