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Gluten Free Chicken Parmesan

Gluten Free Chicken Parmesan

5 from 2 votes

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Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 8 servings
One of those impressive restaurant-quality meals your family will beg you to make.
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Equipment

Ingredients

  • 4 boneless skinless chicken breasts halved lengthwise
  • 3 large eggs
  • 1 ½ cups gluten-free breadcrumbs I used 4C Breadcrumbs
  • 8 oz. fresh mozzarella cheese sliced
  • ¾ cup freshly grated Parmesan cheese Optional: Add another ¼ cup for sprinkling on the top
  • ⅔ cup gluten-free all purpose flour I used Bob's Red Mill GF 1:1 (the blue bag)
  • 1 teaspoon Italian Seasonings
  • ½ teaspoon parsley
  • ¼ teaspoon paprika
  • salt and pepper to taste
  • 1-2 cups neutral high-temperature oil for frying I used canola oil
  • 1 box favorite gluten-free pasta I used Jovial's Egg Tagliatelle
  • 1 24 oz. jar marinara sauce or your favorite homemade marinara sauce
  • fresh chopped basil or thyme optional

Instructions

  • Prepare the battering station by lining up three shallow dishes. In bowl 1, add the gluten free flour. In bowl 2, whisk the eggs. In bowl 3, mix the gluten free breadcrumbs, grated Parmesan cheese, and seasonings. Set aside.
  • Trim the chicken breasts and cut in half lengthwise. Dip both sides of the chicken in flour, then egg, and then the breadcrumb mixture. Shake off any excess and place the chicken back on the cutting board. Repeat until all of the chicken is evenly coated.
  • Meanwhile, heat 1-inch deep oil on the stove top over medium-high heat until it reaches 350 F. To test if the oil is hot enough, flick some flour into it. If it sizzles, it's ready. If it doesn't, wait a few more minutes or turn the heat up slightly.
  • Fry the chicken in batches until golden brown on both sides, about 4-6 minutes per side. Once halfway through frying all of the chicken, preheat the oven to 400 F. Place all fried chicken on a plate lined with paper towels to remove excess oil. I also like to put it on a wire cooling rack.
  • Prepare a 9x13 baking dish by greasing a little bit of butter or nonstick cooking spray on the bottom and sides. Spoon a little bit of the marinara sauce on the bottom of the dish in a very thin layer. Lay the chicken over top of the sauce. Add one or two spoonfuls of marinara sauce on top of the center of each chicken breast, being very careful to not overcoat the chicken in sauce. This prevents sogginess. Place mozzarella slices on top of the marinara sauce on each chicken breast.
  • Bake for 15-20 minutes, or until the cheese is melted and the meat thermometer registers the chicken at 165 F.
  • Meanwhile, boil the gluten-free pasta, and strain at al dente.
  • Serve the gluten free chicken Parmesan over top of the pasta. Optional: Top with fresh chopped basil or thyme.

Notes

Tip: Pair with a garden salad for color.
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