GLUTEN AND EGG FREE CHICKEN PARMIGIANA
Make and share this Gluten and Egg Free Chicken Parmigiana recipe from Food.com.
Provided by ImPat
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a non-stick frying pan over medium high heat and add two thirds (2/3rd) of the garlic and cook for 30 seconds or until fragrant.
- Increase heat o high and add tomato and season with salt and pepper and cook stirring occasionally for 5 minutes or until tomatoes have just collapsed and then stir in 1/2 cup basil.
- Meanwhile process bread and 2 tablespoons flour until fine crumbs form and the add remaining basil and process until finely chopped and transfer mixture to a large plate.
- Place remaining flour on to a plate and season with salt and pepper.
- whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.
- Coat 1 schnitzel lightly in flour, shaking off excess and dip in yoghurt mixture, shaking off excess ad then coat in bread mixture and place on a plate and repeat with remaining schnitzels with the flour, yoghurt mix and bread mix.
- Heat remaining oil in a large non-stick frying pan over medium heat and cook schnitzels in batches, for 2 to 3 minutes each side3 or until golden and just cooked through, adding more oil if needed and transfer to a plate lined with paper towel.
- Preheat grill (broiler) on medium high heat and arrange chicken in a single layer on a large baking tray and spoon over tomato mix and the3n sprinkle with cheese and grill for 3 to 4 minutes or until cheese in golden and serve with spinach (personally I would steam the spinach).
Nutrition Facts : Calories 651.9, Fat 52.5, SaturatedFat 12.8, Cholesterol 115.3, Sodium 279.4, Carbohydrate 13.4, Fiber 3.2, Sugar 9, Protein 33
EASY GLUTEN FREE CHICKEN PARMESAN
GF isn't hard or expensive - just use what you have on hand! This is an easy weeknight recipe, great for satisfying a comfort food craving.
Provided by B-Walk
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Spray nonstick 9x13 pan to grease. Chicken breasts should be no more than 1" thick, pound chicken down if needed.
- Combine Chex, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, cayenne, and paprika in food processor. Pulse until you get a fine, even consistency from your coating mixture. Pour into wide, shallow bowl.
- Beat egg with salt and pepper to taste in wide, shallow bowl.
- Dip chicken in egg mixture and dredge in coating. Place in pan, and bake for 20 minutes or until coating is set and golden.
- Remove pan with chicken from the oven, and pour sauce over the top of chicken. Top with remaining cheese, cover with foil, and bake for 15-20 minutes more until chicken is done and sauce is heated through.
- Serve with hot cooked GF pasta (Sam Mills is my favorite) or polenta and a green salad.
- ***Allergen modifications: Try using plain yogurt to coat chicken instead of egg if you are allergic to eggs. Leave cheese out of coating mixture and topping if you are dairy free.
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