Monday, July 30, 2012

Gluten-Free Chicken Parmesan

Got off to a good start on my pantry spoonful with a delicious chicken parmesan last night!

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I love when we make something that looks like this but is completely safe for me to eat.  I am so grateful for specialty gluten-free foods.

The pantry staples used were marinara sauce and pasta.  Whenever we do pasta we always cook up two separate pots, one for my more expensive gluten-free pasta and one for Hubs’ regular white pasta.  I used another portion of the GF spaghetti we had last week.

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The breadcrumbs were from a loaf of Kinnikinnick white bread that was way too crumbly for sandwiches.  I whirled it around in the food processor for a minute with some grated parmesan cheese and Italian breadcrumbs, then stored the breadcrumbs in a Ball jar in the fridge to extend the shelf life.

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I only have a pic of the final plate because Hubs took charge in the kitchen while I had the night off Smile, but here’s our recipe -

gluten-free Chicken Parmesan

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Serves 2


  • 2 boneless skinless chicken breasts
  • 1/2 cup gluten-free Italian breadcrumbs
  • 3 tbsp gluten-free flour blend (I used Better Batter)
  • 1 egg
  • 1/2 cup marinara sauce
  • 1/4 cup shredded mozzarella
  • Vegetable oil for pan frying (approx 1/4 cup, depends on skillet size)
  • Gluten-free pasta, for serving
  • Fresh basil, for serving


Set a pot of water on to boil for the pasta.  Preheat a large skillet over medium-high heat and add the vegetable oil – enough to cover the bottom of the pan.

Pound out the chicken breasts to approximately 1/2 inch thick (this is much easier if you have chicken breasts that are already fairly flat, we like the frozen ones in a bag from Perdue).

Prepare your breading station – put the flour and breadcrumbs onto separate small plates, and beat the egg and put in a dish or bowl large enough to fit the chicken breasts. 

Bread the chicken, starting with a dip in the flour, then the egg, then the breadcrumbs.  Add to the hot skillet and cook until golden brown, about 4-5 minutes per side. 

Right after you get the chicken in the pan, salt your boiling water and drop the pasta, then preheat your broiler.  Prepare a sheet pan by lining it in foil.

When the chicken is done, remove it to the sheet pan and spoon the marinara sauce on top, then add the cheese.  Put under the broiler until the cheese melts and starts to turn golden, approximately 5 minutes (keep a close eye on it!).

Serve the cooked pasta alongside the chicken, garnishing with fresh basil.

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