Gluten Free Chicken Parm
Gluten Free Chicken Parm is one of my favorite classic Italian dishes! It's warm, comforting, and made with simple, whole food ingredients. The crispy breaded chicken is topped with sauce, dairy free cheese, and baked to perfection.
Ingredients
Chicken Cutlets
- 1+½ Pounds Thinly Sliced Chicken Breast
- ¼ Cup Cassava Flour
- 3 Tablespoons Coconut Flour
- 1 Teaspoon Salt
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Dried Basil
Other Ingredients
- 24 Ounces Tomato Sauce Any canned or fresh tomato sauce will work with this recipe!
- Dairy-Free Mozzarella I used Miyokos dairy-free cheese, but any cheese will work with this recipe.
- ¼ Cup Chopped Fresh Basil
- Gluten Free Pasta
Instructions
Chicken Cutlets
- Start by preparing the breading. Add eggs into a small bowl and whisk together. In a separate bowl whisk together the coconut flour, cassava flour, salt, garlic powder, dried basil, and black pepper.
- Next, pat dry the chicken with a paper towel. Dip chicken into the egg, into flour mixture, egg, and back into flour mixture. (Make sure it's evenly coated.)
- Place the chicken on a parchment paper lined baking sheet. Repeat until all chicken is breaded.
Baking
- Drizzle a little olive oil over the chicken and bake for about 15 minutes at 375°. (Flip halfway.)
- Next, add a layer of sauce to the bottom of a baking pan. Place the chicken on the sauce, and top with another layer of sauce and dairy free cheese. Bake again for about 15-20 minutes at 375 degrees.
- Serve hot with your favorite gluten free pasta or vegetable noodles!
Nutrition
Serving: 1gCalories: 228kcalCarbohydrates: 15gProtein: 31gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 87mgSodium: 1277mgPotassium: 916mgFiber: 4gSugar: 5gVitamin A: 694IUVitamin C: 12mgCalcium: 38mgIron: 2mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!