Try this easy recipe for gluten free chicken parmesan and enjoy tender, juicy chicken breasts with the beautifully crisp crust that you remember. Mangia!
For the chicken:
Ingredients:
For the sauce:- 1 tablespoon (14 g) extra virgin olive oil
- 1 1/2 cups (200 grams) diced onion
- 1 1/2 tablespoons (15 grams) minced garlic
- 1/8 teaspoon red pepper flakes
- 2/3 cup (158 milliliters) red wine
- 1 28-ounce (794-gram) can diced tomatoes, undrained
- 1 14.5-ounce (411-gram) can diced tomatoes, undrained
- 1 6-ounce (170-gram) can tomato paste
- 1 1/2 teaspoons dried parsley
- 2 tablespoons (7 grams) chopped fresh basil
- 1 1/4 teaspoons salt
For the chicken:
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds or 680 grams)
- 1/2 cup (70 grams) all-purpose gluten-free flour
- 2 large eggs (100 grams, weighed out of shell)
- 1 cup (112 grams) gluten-free breadcrumbs
- 1 tablespoon Italian seasoning
- 3/4 cup (82 grams) grated Parmesan, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- About 1/2 cup (118 milliliters) extra virgin olive oil
- 8 ounces (227 grams) mozzarella slices
Instructions:
- First, prepare 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 been absorbed. 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.
- 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 salt and pepper them.
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