Gluten Free Chicken Parmesan
This recipe for gluten free chicken parmesan makes tender juicy chicken with a super crisp, perfectly browned crust, covered in just the right amount of mozzarella cheese.
Yield: 4 servings
Ingredients
For the sauce
- 1 tablespoon (14 g) (14 g) extra virgin olive oil
- 1 ½ cups (200 g) (200 grams) diced onion
- 1 ½ tablespoons (15 g) (15 grams) minced garlic
- ⅛ teaspoon (5.33 fluid ounces) red pepper flakes
- ⅔ cup (5.33 fluid ounces) (158 milliliters) red wine
- 28 ounce (794 g) can diced tomatoes undrained
- 14.5 ounce (411 g) can diced tomatoes undrained
- 6 ounce (170 g) (170-gram) can tomato paste
- 1 ½ teaspoons dried parsley
- 2 tablespoons (7 g) chopped fresh basil
- 1 ¼ teaspoons salt
For the chicken
- 4 (1.5 pounds) boneless skinless chicken breasts
- ½ cup (70 g) all purpose gluten free flour
- 2 eggs any size
- 1 cup (112 g) gluten free breadcrumbs
- 1 tablespoon Italian seasoning
- ¾ cup (82 g) grated Parmesan divided
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup (112 g) extra virgin olive oil
- 8 ounces mozzarella slices
Instructions
Make the sauce.
- In a large pot over medium heat, cook the onion in the olive oil until the onion is softened, about 6-9 minutes.
- Add the garlic and cook for another minute.
- Add the red pepper flakes and red wine and cook for about 3-5 minutes or until most of the wine has cooked down.
- Add the remaining sauce ingredients and simmer over low heat for about 15-20 minutes, stirring occasionally. Add more salt to taste.
- Remove from the heat and let cool while preparing the chicken.
Prepare the chicken breasts.
- Preheat the oven to 400°F (205° C).
- Place the flour on a large plate.
- Place the eggs in a wide bowl and beat with a fork.
- Place the breadcrumbs, Italian seasoning, 1/2 cup (55 grams) Parmesan, salt and pepper on a large plate and mix together.
- Pound the chicken breasts until thin and then add sprinkle salt and pepper lightly on both sides of each breast.
Cook the chicken.
- In a large skillet over medium-high heat, heat 2 tablespoons of olive oil.
- While the pan’s heating up, dredge both sides of the chicken in the flour, then the egg.
- Let the excess egg drip off and then dredge the chicken in the breadcrumb mixture.
- Fry one or two breasts at a time (it’ll depend on how large the breasts are and the size of your pan) for about 2-3 minutes per side until golden brown.
- Add more olive oil as necessary.
Finish the chicken parmesan.
- Ladle the sauce into a casserole dish large enough for all 4 pieces of chicken.
- Place the fried chicken on top of the sauce and top with the mozzarella and remaining Parmesan.
- Bake for 10-15 minutes or until the cheese is bubbly. Serve immediately.