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Chicken Parmesan

by Carol Fenster
a plate of chicken parmigiano
Number of Servings: 
4
Recipe Source: 
100 Best Quick Gluten-Free Recipes by Carol Fenster ($16.99, Houghton Mifflin Harcourt, 2014)

Ingredients

Parmesan Herb Blend

  • 3 Tbsp grated Parmesan cheese or soy Parmesan
  • 1⁄4 cup chopped fresh basil or 2 Tbsp dried
  • 4 tsp chopped fresh thyme or 2 tsp dried
  • 1⁄2 tsp garlic powder
  • 1⁄4 tsp salt

Chicken

  • 4 boneless, skinless chicken breast halves (about 1 pound)
  • 1⁄2 tsp salt
  • 1⁄2 tsp freshly ground black pepper
  • 1⁄2 cup gluten-free bread crumbs (see below)
  • 2 Tbsp cornstarch
  • 2 Tbsp canola oil
  • 1⁄2 cup store-bought gluten-free marinara or spaghetti sauce
  • 1⁄2 cup shredded mozzarella cheese or cheese alternative

Directions

  1. Make the herb blend: In a small bowl, combine all of the ingredients until thoroughly blended.
  2. Prepare the chicken: With a meat mallet, lightly pound the chicken breasts to about a 1⁄2 inch thickness between sheets of plastic wrap. Sprinkle with the salt and pepper. In a shallow dish or plate, combine the bread crumbs, 1⁄4 cup of the herb blend, and the cornstarch. Dip both sides of the chicken breasts in the crumb mixture, pressing it onto the chicken with your fingers.
  3. In a large, heavy skillet, heat the oil over medium-high heat. Cook the chicken breasts until lightly browned on both sides and the juices run clear, 7 to 10 minutes. Turn the heat to low. While the chicken breasts are still in the skillet, top each with 2 tablespoons marinara sauce and 2 tablespoons mozzarella cheese. Cover the skillet with a lid or aluminum foil and cook for 2 minutes more or until the marinara sauce is heated through and the cheese melts. Serve immediately.

Notes

  • Pounding the chicken breasts to an even thickness with a meat mallet makes them cook a lot faster and can be done the night before.
  • The blend makes about 1⁄2 cup, so keep the leftover blend in the fridge to use on other meats.
  • Refrigerate leftovers, tightly covered, for up to 3 days.
Nutrition Info: 
Made with Parmesan, fresh basil, fresh thyme, and mozzarella: 369 Calories, 36 g Protein, 116 mg Cholesterol, 10 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 1 g Fiber, 20 g Total fat (7 g sat), 535 mg Sodium, ★★★★★ Vitamin B3 (niacin), Vitamin B6, Phosphorus, ★★ Vitamin B2 (riboflavin), Vitamin B12, Calcium, ★ Vitamin A, Vitamin B1 (thiamine), Vitamin E, Vitamin K, Magnesium, Potassium, Zinc

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Contributor

Carol Fenster

Author of 100 Best Quick Gluten-Free Recipes ($16.99, Houghton Mifflin Harcourt, 2014)

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