It’s a nice treat to eat at an Italian restaurant with a gluten allergy as many restaurants are beginning to offer gluten free pasta and pizza. Unfortunately, I would be asking a bit too much for a gluten free breaded piece of chicken. So, here is my version of chicken parmesan with a gluten free twist:
2 eggs beaten
1 cup Parmesan cheese
1 cup seasoned bread crumbs*
6 chicken breasts
1 jar of pasta sauce
Monterey jack cheese
Bowl of arrowroot starch
*Mix in a blender 1 cup rice bread, 1 tsp garlic powder, i tsp onion powder, 1 tsp Italian seasoning and 1 tsp olive oil
1. Preheat oven to 375 degrees
2. Pour egg into a shallow dish. Mix together Parmesan cheese and bread crumbs and put in another shallow dish. Dip chicken into egg, then arrowroot starch, then egg again, and then bread crumb mixture. Place chicken in fridge for 20 minutes to allow breading to stick better.
3. Place chicken on a cookie sheet lined with parchment paper and bake for 20 minutes.
4. Pour ¾ tomato sauce into a greased 9×13″ baking dish. Add chicken and cover with remaining sauce. Bake 15 minutes. Remove from oven, top with cheese and place in oven another 5 minutes until cheese has melted.
Serve with a strawberry spinach salad and enjoy!