To be completely forthright, I've never truly comprehended the intrigue of conventional chicken parmesan. You go to the inconvenience of breading and browning chicken and afterward you place it in tomato sauce, heat it, and after that all that flavorfully fresh covering turns spongy.
So this chicken parmesan formula is somewhat unique. Rather than covering the chicken in tomato sauce, you simply place the chicken over the sauce and after that include the cheddar. It leaves the top pleasant and fresh! On the off chance that you need to go above and beyond to protect that crunchy breading, simply place the broiled chicken on a heating sheet, top with cheddar, and prepare until softened. At that point present with the tomato sauce as an afterthought.
The tomato sauce formula is a similar one I utilized in this sans gluten lasagna. Your most loved jostled sauce would work similarly also however the one recorded underneath is superior to anything any locally acquired sauce I've had. Cooking the onions in a touch of red wine includes so much flavor!
I've made a couple of chicken parmesan plans in the past that called for double the measure of breadcrumbs for a similar measure of chicken utilized in this formula. The outcome was a huge amount of squandered breadcrumbs. One-half cup was only the perfect measure of breadcrumbs for my four chicken bosoms, however you might need to have a slight bit extra close by, just in the event that you need somewhat more.
Also try our recipe Whole30 Bruschetta Grilled Chicken
Try this easy recipe for gluten free chicken parmesan and enjoy tender, juicy chicken breasts with the beautifully crisp crust that you remember. Mangia!
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
DIRECTIONS
- 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.
- 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, if necessary.
- While the chicken is cooking, 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.
Read more our recipe : Italian Sausage Peppers and Onions
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