Friday, January 20, 2012

Gluten Free Chicken Parmesan Recipe

Let's celebrate Cheese Day for dinner today!

I mentioned before that when you first go gluten free, you realize that there are favorite foods you will be giving up.  I had talked about certain candies, but the biggies for most folks are pasta and bread.  And don't even think about anything breaded that's served with pasta.

These days, though, it's not so bad.  There are many brands of gluten free pasta available.  I prefer Auntie Chun's Pad Thai Brown Rice Noodles. They taste like "real" noodles to me.  You can test out the many brands available, and find the one that's right for you and your family.

So let's eat!

SPH Chicken Parmesan
1 c. crumbs (I use Glutino brand Gluten Free bread crumbs - you can use crushed GF krispie rice cereal, or regular crumbs if you aren't GF)
1/4 c. parmesan cheese, either the powdered type or if you use fresh, shredded pretty small
2 t. oregano
1 t. basil
1/2 t. onion powder
1/4 t. garlic powder
1/2 t. black pepper
salt to taste (I used about 1/2 t.)
a dash or two of cayenne pepper (or to taste)
2 pounds boneless skinless chicken breasts (@7 or 8)
2 eggs

2 c. prepared spaghetti sauce of your choice (I use Muir Glen Organic Tomato & Basil)
2 c. chicken stock/broth (I use Pacific Organic brand Free Range Chicken)

Sliced mozzarella cheese

Start by greasing a cookie sheet.  I use coconut oil because it works like shortening but is so much better for you.  Preheat your oven to 375.

Set up a dipping station by breaking eggs open into one bowl (be sure to beat them well), and mixing crumbs, cheese and herbs in another bowl.  Line these up close to your cookie sheet.  Start by dipping chicken breasts into egg first, then coat well in in crumb mixture.  Place on cookie sheet.  You can put them kind of close together (they won't spread like cookies), but be sure to leave enough space to allow heat to circulate.

Bake on first side for 30 minutes.  Turn over.  Bake for another 10 minutes.  While second side of chicken is baking, mix sauce and stock in a small sauce pan.  Allow to simmer over low heat.  When the 10 minutes are up, top with sliced mozzarella cheese.  I cut my slices in half.  Place back in oven, and allow to cook another 5-10 minutes, or til chicken is cooked through.

While cheese is melting into gooey deliciousness, make your pasta of choice.

Serve chicken with pasta and top with sauce.  You can also serve it with garlic bread (Against the Grain brand has GF baguettes that are out of this world!).

This is a great technique for those of you who like to do make-ahead meals, too.  Change up your ingredients in your crumb mixture as desired or if desired.  After chicken bakes, allow it to cool, then place in labeled freezer bags.  You can also chop cold leftover chicken and use it on top of a bowl of greens for a nice Italian salad.

So enjoy your cheesy chicken, and Happy Cheese Day!


Julie said...

Thank you for linking up to Show Your Stuff last week, I have this week's edition up and invite you to come back:

Barbara Neubeck said...

Hello Ann,
Your recipe sounds wonderful.Chicken, cheese and pasta, a favourite combination.
God Bless
Barb from Australia

Six Sisters said...

These look absolutely wonderful!! Thanks for linking up to Strut Your Stuff Saturday! We would love to have you back next Saturday and share more of your recipes! -The Sisters