Friday, August 7, 2015

Chad's Gluten Free Chicken Parmesan

Chad's Gluten Free Chicken Parmesan

This recipe actually combines a couple of our other recipes.  Chad's basic marinara sauce and Gluten Free Chicken Cutlet, both of which can be made ahead of time.  We highly recommend making the marinara sauce because that is what makes the recipe so delicious.  I'll include all of the ingredients here so you can see what's required at a quick glance.
Marinara sauce Ingredients
1 small bulb of garlic (use more or less garlic to taste - we love garlic)
2 Tablespoons extra virgin olive oil
28 oz can Whole Peeled Tomatoes (from Italy are delicious - fresh tomatoes are best)
1/4 - 1/2 teaspoon Salt (or to taste)
1/8 teaspoon Pepper (or to taste)
1/2 Tablespoon dried basil
Click here for the recipe
 Gluten Free Chicken Cutlet Ingredients
 1 lb. skinless, boneless chicken breasts
 3 oz. gluten free bread crumbs
1/2 Cup brown rice flour (You could also use coconut flour to give it a slightly sweet flavor)
 3 eggs
1/2 Tablespoon garlic powder
 1 Tablespoon + 1/2 teaspoon salt 
 2 Tablespoons water
Canola oil (or for a healthier alternative use refined coconut oil or extra light olive oil)
Click here for the recipe.  You will need to cut the ingredients in half (reflected above).  Follow all of the steps shown in the recipe.

Additional Ingredients
15 oz. Ricotta cheese
16 oz. Mozzarella cheese, grated
Parmesan cheese, grated or shredded to taste
1 pint Sliced mushrooms (optional)
Preheat the oven to 350 degrees F.
In a 13x9 pan, spread a layer of the marinara sauce, then the grated mozzarella cheese, mushrooms, and chicken.

Layer the ricotta cheese over the chicken, add another layer of marinara sauce, and sprinkle the remaining mozzarella on top.  Garnish with parmesan cheese on top.

Bake at 350 degrees for about 20-30 minutes.

Bon Appetit!
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