First things first, HAPPY BIRTHDAY to my little (not so much ;)) brother, Patrick! He is a wonderful, strong person, a great brother, and such a fun uncle for Davis! I have a whole lot of love and respect for Patrick, and can’t wait to celebrate his birthday when he’s home this weekend!
(These are from last Fall when we took our family Christmas card pictures).
Now for the recipe. I had a lot of tomatoes from our garden and my mom’s and decided to make fresh tomato sauce with them. From that I decided to try gluten free chicken parmesan! I also went lighter on the typical amount of cheese in this recipe.
My mom’s traditional chicken parmesan is SO delicious, but is made with bread crumbs. Because I am gluten free, I came up with breading the chicken with a mix of gluten free all purpose flour and finely grated parmesan. We were really pleased with the outcome of this recipe! The picture is not very pretty, but I promise it was good!
Gluten Free Chicken Parmesan
- 1/2 recipe Homemade Tomato Sauce* from fresh tomatoes (or 1 jar pre-made sauce)
- 4 chicken breasts, pounded thin and dried with a paper towel
- 2 eggs, beaten, in a shallow bowl
- 1 c gluten free all-purpose flour
- 1 c finely grated parmesan
- 1 Tbsp sea salt
- 1 tsp black pepper
- Olive Oil
- Gluten free pasta (I used brown rice pasta from Trader Joe’s)
- Crushed red pepper (optional)
*The tomato sauce recipe called for fresh basil and thyme, but I used dried. When using dried herbs, you don’t need as much as fresh because the flavors are much more concentrated. Once the sauce was cooked, I pureed it in a food processor.
Preheat oven to 350.
In a shallow bowl mix the flour, 1/2 cup of parmesan, and salt and pepper. On your counter, lay out the chicken, which has been pounded thin and patted dry, beside the bowl of eggs and then the flour mix.
Heat a nonstick saute pan and add 1-2 Tbsp olive oil. Dip a chicken breast in the egg, then in the flour mixture. Make sure it is evenly breaded. Add to the pan with the hot oil. (If the oil is smoking before you add the chicken, remove the pan from the burner and let it cool down before adding the chicken.) Cook each chicken breast this way until lightly golden brown. Do not overcrowd the pan with chicken! I had to cook one breast at a time.
Spread a thin layer of tomato sauce on the bottom of a large casserole dish. As the chicken breasts are browned, lay them in the casserole dish on top of the sauce. After they’re all in the pan, add another large spoonful of sauce to the top of each chicken breast, then sprinkle the other half of the parmesan over them. Add some crushed red pepper if you want some spice.
Bake until the sauce is bubbling on the edges of the pan and the dish is heated through. It should take around 15 minutes.
Serve a portion over pasta, and add extra sauce if desired.