I spent last weekend visiting my younger sister who attends Ohio University in Athens, Ohio. Though many would expect, in such a situation, to be served mac n’ cheese or ramen for dinner, I was greeted with the opposite kind of meal: A well-planned, gluten-free version of a family favorite, Chicken Parmesan. I’m happy to share her recipe below and hope you enjoy learning how to make Homemade Gluten Free Chicken Parmesan!
Ingredients For Homemade Chicken Parmesan:
- 1 Box of gluten-free pasta
- 3 Roman tomatoes, chopped
- 3-4 cloves of garlic, minced
- Half a cup of onions, chopped
- 4 chicken breasts, pounded
- 1-2 eggs, scrambled
- Panko bread crumbs (we used Ian’s GF brand)
- Shredded Italian cheese (optional)
- 4 slices of provolone cheese
- 1 jar of tomato sauce
- Red wine
- Olive oil
- Salt and Pepper
How to make Homemade Chicken Parmesan (4 servings)
**Note, you will want to have the chicken and the pasta/sauce going at the same time. An extra set of hands in very helpful!**
How to Make the Chicken for Chicken Parmesan
- Preheat oven to 375
- Flatten out chicken and add salt & pepper.
- Dip each flattened breast or half breast in egg and them dip in panko crumbs. Make sure each side is coated.
- Place breasts on a greased baking sheet and spray top of breasts with cooking spray (this will allow the panko to get nice and crisp).
- Bake for 25 minutes
- Remove breasts from the oven and place store-bought sauce on top of each breast, add shredded Italian cheese and half slice of provolone on top, and place back in oven for an additional 5 minutes.
How to Make the Pasta & Homemade Sauce
- For pasta, follow directions as recommended.
- Heat stove top to medium high with olive oil, 2 tbsp.
- Combine and sauté onions and garlic for a few minutes before adding the tomatoes.
- Add some red wine and simmer covered for 10 mins
- Add pasta to sauce mixture. Toss in extra olive oil and pesto to taste.
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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating