Need an easy but impressive meal to make for a special occasion, or how about just an easy weeknight dinner? This gluten-free CHICKEN PARMESAN is your answer! Serve it on a beautiful bed of pasta, or over a mound of marinara, either way, it's absolutely delicious.
Chicken parmesan is one of those dishes that if it's on the menu, I'm almost always going to order it. However, I am very particular about the chicken. I like for it to be crispy despite being covered in marinara, and this recipe accomplishes just that.
4 thin sliced chicken breasts
1 cup tapioca flour
1/2 tsp salt
1/4 tsp black pepper
1 cup gluten-free bread crumbs
1/3 cup Parmesan, shredded, more for topping
2 tsp Italian seasoning
1/4 cup extra virgin olive oil, more as needed
1 (24oz) jar of marinara or homemade marinara
1 (0.5oz) container fresh basil
1 (8oz) mozzarella ball, thinly sliced
Optional: pasta and garlic bread
HOW TO MAK
-Preheat oven to 425.
-Form an assembly line for breading. In one bowl, combine tapioca flour, salt, and pepper. Whisk together.
-In a second bowl, add the eggs, and beat.
-In a third bowl, combine breadcrumbs, parmesan, and Italian seasoning. Whisk together.
-Pat chicken dry with paper towels, and season with salt and pepper to taste.
-Working with one chicken breast at a time, place it in the tapioca flour and fully coat.
-Shake excess off, and dip it in the eggs.
-Shake excess off, and dredge it in the breadcrumbs.
-Shake excess off, and set aside.
-Repeat for all chicken breasts.
-Heat oil in a deep skillet over medium heat.
-Gently place chicken in skillet, working in batches to not overcrowd skillet. Cook for 3 mins each side.
-Put chicken in a 9x13 casserole dish.
-Top each piece with about 4-5 Tbsp marinara, more if desired.
-Place 2 basil leaves on each piece of chicken, then top with a mozzarella slice.
-Bake uncovered to melt cheese (5-7 mins depending on oven), then broil for 1-2 mins to brown the top of the cheese.
-Top with fresh basil and grated Parmesan.
-Serve with pasta and garlic bread.
-Make sure oil is heated before adding chicken.
-Only put 2 pieces of chicken in skillet at a time. Work in batches to not overcrowd and to control oil temperature.
-I love a saucy Chicken Parm, so I add lots of marinara when it doesn’t need to be photographed.