Gluten Free Chicken Parmesan

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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

Instructions:


  1. 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.
  2. 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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