This Parmesan chicken is easy to make but will look AND TASTE like it took you hours to prepare. Pair it with your favorite gluten free pasta and marinara sauce. And don’t forget the wine…
What you’ll need:
4 boneless skinless chicken breasts
¼ cup cream or milk
½ cup gluten free panko style bread crumbs (We use kinnikinnick)
½ cup finely shredded Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Shredded Parmesan cheese for garnish
What you’ll do:
Flatten chicken by placing each breast between two sheets of wax paper and rolling over it with a heavy rolling pin.
Beat egg and ¼ cup milk together in shallow dish.
In another shallow dish, mix together the GF panko style bread crumbs, salt, pepper, garlic, onion powder, and ½ cup shredded Parmesan cheese.
Dip each chicken breast in egg mixture and then in crumb mixture, being sure to coat well.
The breasts can be fried in a lightly oiled pan until they reach an internal temperature of 170 degrees, about six minutes per side. Or for a lighter version, they can be baked on a baking sheet in a 350 degree oven until they reach 170 degrees, about 30 minutes. Cooking times will depend on the thickness of the breast.
Sprinkle with grated Parmesan and serve with your favorite pasta and marinara sauce. We like to use Rizopia fettuccini or GoGo Quinoa spaghetti and Organicville marinara sauce.