Easy Gluten Free Chicken Parmesan
For this recipe we're taking tender chicken breasts coated in a gluten free breadcrumb mixture, topped with marinara sauce and melted cheese, then baked to perfection. It's a flavorful twist on a classic Italian dish than everyone can enjoy!
Servings: 4 people
Equipment
- 1 chef's knife
- 1 Cutting Board
- 3 medium mixing bowls
- Measuring spoons
- measuring cups
- 1 large skillet
- 1 Spatula or tongs
- 1 large baking dish
Ingredients
- 2 large chicken breasts
- ½ cup cassava flour
- 1 tsp. salt
- ½ tsp. pepper
- 2 eggs
- ½ cup gluten free breadcrumbs
- 1 tsp. Italian seasoning omit if the breadcrumbs are seasoned
- ½ cup parmesan cheese
- 4 tbsp. coconut oil Split. Or olive oil
- 24 oz. jar of marinara sauce
- 1 cup shredded mozzarella cheese For topping
Instructions
- Start by slicing the large chicken breasts in half lengthwise. Set aside on a plate.
- Set out 3 medium mixing bowls. In one, whisk the eggs and set aside. In the second, mix together the flour, salt, and pepper and set aside. In the third, mix together the breadcrumbs with both the parmesan cheese and Italian seasoning and set aside.
- Heat the oil in a large skillet over medium heat.
- Dredge the chicken in the same order of the bowls you prepared: Flour, eggs, then breadcrumbs. To ensure even coating, you may have to press the breadcrumb mixture into the chicken.
- Working in batches, fry the chicken for about 3 minutes per side, until crispy all around.
- Pre-heat the oven to 425 degrees.
- In a large baking dish, spread a layer of marinara sauce on the bottom.
- Place the fried chicken in a single layer on top of the sauce, then pour the rest of the sauce evenly over the chicken. Cover with the shredded cheese.
- Bake the chicken for approximately 15-20 minutes, or until the chicken reaches an internal temperature of 165F degrees and the sauce is bubbly and the cheese is melted. Enjoy!
