I think it's important to intersperse some practical recipes amongst the plethora of dessert recipes I've been (and will continue) posting from my brother's wedding reception. Chicken Parmesan is one of my favorite meals of all-time. But I like the chicken in thin or small pieces, lightly breaded, and lightly fried prior to baking. One of the worst things is a highly greasy piece of Chicken Parmesan. A travesty! This recipe requires the use of several bowls and pans, but the result is most definitely worth the effort. If you're not familiar with Chicken Parmesan - it's one of those odd recipes that has no Parmesan cheese in it, despite the name. It's sometimes called Chicken Parmigiana, or Chicken Parm. There's a variety of dishes that may be the official origin of this dish - but I love this version with chicken. Another favorite, if you're not wanting meat is my Eggplant Parmesan. Yum! Enjoy!
Serves 4
Slice into strips*:
2-3 chicken breasts
*You can also cut the chicken breasts so you have larger, thin pieces. Or you can hammer your chicken so it's nice and thin, but I just can't bring myself to go through the effort when I can slice it easily.
In three low bowls, prepare the following to dip the chicken:
Bowl 1:
brown rice flour
Bowl 2:
2 eggs, beaten
Bowl 3:
3/4 cup GF rice breadcrumbs or panko
1/4 - 1/2 tsp dried oregano
1/4 - 1/2 tsp dried basil
1/4 - 1/2 tsp garlic powder
salt and pepper
Preheat oven to 375F. Line a cookie sheet with foil.
In a frying pan, cover the bottom of the pan with oil (avocado oil, olive oil, etc) and heat over medium-high heat. (I also start boiling water at this point to cook some gluten-free pasta to accompany the meal)
While the oil is heating, dip the chicken strips bowls 1, 2 and 3, in that order. Be sure to cover the meat thoroughly in each bowl. You can set dipped strips on a plate until the oil is hot.
Fry each chicken piece for 2-3 minutes per side, until nicely golden. Place cooked pieces onto prepare foil-lined sheet. Continue until all pieces have been browned.
On top of each piece of chicken place:
high-quality spaghetti sauce (homemade is great)
fresh mozzarella, sliced
Bake at 375F for 15-20 minutes, until chicken is cooked through and cheese is nicely melted and bubbly.
Chicken Parmesan is great served with gluten-free pasta and a side salad. Enjoy!
Lightly fried chicken strips with sauce and fresh mozzarella on top. Oven-ready!
These are one of my family's favorite dinners. It takes a bit of extra prep and clean-up, but it's well worth the effort! Yum! If you don't want the cheese to melt so much, you can add it the last five minutes of baking.
Chicken ParmesanServes 4
Slice into strips*:
2-3 chicken breasts
*You can also cut the chicken breasts so you have larger, thin pieces. Or you can hammer your chicken so it's nice and thin, but I just can't bring myself to go through the effort when I can slice it easily.
In three low bowls, prepare the following to dip the chicken:
Bowl 1:
brown rice flour
Bowl 2:
2 eggs, beaten
Bowl 3:
3/4 cup GF rice breadcrumbs or panko
1/4 - 1/2 tsp dried oregano
1/4 - 1/2 tsp dried basil
1/4 - 1/2 tsp garlic powder
salt and pepper
Preheat oven to 375F. Line a cookie sheet with foil.
In a frying pan, cover the bottom of the pan with oil (avocado oil, olive oil, etc) and heat over medium-high heat. (I also start boiling water at this point to cook some gluten-free pasta to accompany the meal)
While the oil is heating, dip the chicken strips bowls 1, 2 and 3, in that order. Be sure to cover the meat thoroughly in each bowl. You can set dipped strips on a plate until the oil is hot.
Fry each chicken piece for 2-3 minutes per side, until nicely golden. Place cooked pieces onto prepare foil-lined sheet. Continue until all pieces have been browned.
On top of each piece of chicken place:
high-quality spaghetti sauce (homemade is great)
fresh mozzarella, sliced
Bake at 375F for 15-20 minutes, until chicken is cooked through and cheese is nicely melted and bubbly.
Chicken Parmesan is great served with gluten-free pasta and a side salad. Enjoy!
Chicken Parmesan is great served with a side of pasta (gluten-free here) and salad.
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