This Gluten-Free Chicken Parmesan combines boneless chicken breast lightly coated with a healthy grain-free almond meal, topped with buffalo mozzarella and my homemade cherry tomato basil dressing. If you’re looking for a quick dinner recipe, it can be pan baked in the oven in under 30 minutes!
I’m still a little guilty when it comes to dairy.I am here My Book “Health Plan”I try to eat as little of it as possible these days for anti-inflammatory reasons and make it organic whenever possible.but when it comes to cheesy favorites Lasagna, pizzaYep, GF chicken parm, I can’t quite cut the cord.
I’ve had stomach pains for years due to severe undiagnosed gluten sensitivity and I think the culprit is dairy. But it turns out the flour in my beloved lasagne, pizza and chicken was the problem, not the cheese.
I know it’s not great for me, but since my body hasn’t been proven to completely reject it, I’m having a hard time getting cheese off the table. Especially since I married a soft cheese slut who used to eat an entire round of stinking Camembert at dinner. So my idea for gluten-free dinners these days is to keep some comfort foods in my diet, but use a little less cheese than usual. That’s exactly what I did for this Gluten Free Chicken Parmesan recipe.
Which cheese can you use in this Gluten-Free Baked Chicken Parmesan?
For whatever reason, people seem to be better able to digest cheeses made from non-cow’s milk, such as sheep, goat, and buffalo. So I figured adding some buffalo mozzarella chunks to this gluten-free Chicken Parmesan made more sense and less shame.It’s a bit more expensive than regular fresh mozzarella, mostly because it’s imported from Italy, but you can be sure it’s hormone-free and grass-fed (which isn’t the case with most American cheeses), and it’s just taste better.
If you can’t find buffalo mozzarella, regular mozzarella is fine, but look for the whole milk variety stored in water at the cheese counter, not the firm, part-skim mozzarella.
Can you make chicken parmesan without the breadcrumbs?
to make this gluten free For the Chicken Parmesan, I substituted the usual breadcrumbs with a mixture of almond flour (you can use almond flour) and Parmesan cheese. Both are rich in fat and get browned and crispy even when baked in the oven (not fried).
One of my favorite tips for replacing bread crumbs, I use in these Gluten-Free Breaded Chicken Tenders The recipe is to serve grilled chicken with nachos or other GF breakfast cereal!
How to Make Chicken Parmesan Without Flour
Besides breadcrumbs, another gluten ingredient in most chicken parmesan recipes is the flour used for dredging before washing the eggs. In this case, almond flour replaces the flour and bread crumbs because it’s a mix of textures. I’ve found that you don’t need to double coat the steaks, but if you want a thicker gluten-free crust, you can.
For a nut-free option, you can use pulsed oatmeal (my favorite Gluten Free Chicken Meatballs! ), gluten-free breadcrumbs, and even the sandy texture of cornmeal!
Use fresh tomato paste from scratch
To keep the patty from getting soggy, and to take advantage of the fresh tomatoes available at the farm stand, I drizzle the gluten-free rotisserie chicken with a thick homemade sauce that mixes cherry and heirloom tomatoes with a few thin slices of Buffalo Mozzarella cheese.
But to cut down on time, you can easily use store bought canned tomato sauce – Sprinkle less chicken.
What kind of chicken do you use for this Chicken Parmesan
I love that you can butterfly or pound whole chicken breasts so they cover almost your entire plate – sort of Milanese and then top it with something like a pizza! But you can also cut them in half completely crosswise, slice them, or buy them at the store.
Can this gluten free rotisserie chicken also be low FODMAP?
Many of my gluten-free dinner ideas can also be adapted as Low FODMAP Recipes。 To make this GF Chicken Parm low FODMAP, you must keep the mozzarella cheese under 1.5 ounces per serving, or under 6 ounces for the entire recipe.Then simply omit the garlic from the sauce or use Sensitive Recipe Ketchup.
If you don’t have a full, cheesy, healthy, hedonistic weekend of your own, consider this gluten-free chicken to start the week right!
With health and hedonism,
Phoebe
30 Minute Gluten-Free Chicken Parmesan (Baked)
serving size 4
raw material
- olive oil
- 2 cup almond flour or ground almonds
- 2/3 cup finely grated Parmesan cheese plus more decorations
- sea salt and pepper
- 2 big egg
- 2 pound Boneless Skinless Chicken Breasts Cut in half lengthwise, butterfly or pound into slices (you can also buy meat slices)
- 2 large cloves of garlic thin slices
- 1/4 teaspoon red pepper flakes
- 1 1/2 pound Mixed fresh tomatoes (heirloom, vine, or cherry) roughly chopped
- 1/2 cup roughly torn basil leaves
- 8 ounce buffalo cheese thin slices
instruct
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Preheat oven to 450 degrees.
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Line a baking sheet with parchment paper. Drizzle with a thin layer of oil, then use your fingers or a brush to grease the pan.
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Using a fork, combine the ground almonds, Parmesan, and 1/2 teaspoon salt in a shallow bowl or plate. Beat eggs in a second shallow bowl. Season chicken generously with salt and pepper. Dip each breast in egg, then in almond mixture. Press the breadcrumbs into the chicken, making sure the breasts are well covered, and shake off any excess. Place on a greased baking sheet.
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Roast the chicken for 10 to 15 minutes, until the bottom crust starts to brown (you’ll see any breadcrumbs on the pan turn golden brown). Using two flat spatulas, carefully turn the steaks and continue cooking until the coating is golden brown and firm, 5 to 10 minutes more.
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Meanwhile, heat 2 tablespoons olive oil in a large skillet. Cook garlic and chili flakes, watching, until sizzling and beginning to turn golden brown, 1 minute. Add tomatoes and 1 teaspoon salt. Simmer over medium heat for 10 to 15 minutes, stirring occasionally, until tender and most of the liquid has been released. Add half of the basil and set aside.
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Top the grilled chicken with slices of mozzarella, tearing them into small pieces with your fingers, and top with tomato sauce. Try to keep any loose juices in the pan so the patties don’t get too soggy. Any leftover sauce can be set aside. I like to have a little bit of the crust exposed around the edges – like a pizza!
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Return to oven and cook until mozzarella melts, 5 minutes more.
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Garnish with remaining basil and extra Parm, if desired. Serve hot from the pan with the remaining sauce!
Nutrition
Serve: 4G
If you make it, please tag @phoebelapine and #feedmephoebe – I’d love to see it!
