Chicken Parmesan

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Oven baked chicken parmesan is one of our favorite meals.  For a while I fixed it so often that we actually did get a little tired of it.  Then I went a long while without making it.  When I finally made it again, we were reminded of why we love it so much.  The coating on the chicken keeps it super moist, and the pasta sauce and cheese go so well with it.  If you eat dairy free, all you need to do is omit that cheese that goes on top.

Dry meat is the one thing I often fear when serving company.  Because this chicken always turns out moist, it is a great choice.  In fact, I recently made it for a large group of friends and it was a big hit.

To make this I use these Tortilla Crumbs.  I like the light corn flavor it adds to the dish, but it should work just as well with gluten-free bread crumbs.

Chicken Parmesan
Recipe type: Main
Serves: 6
 
Ingredients
  • 1½ pounds boneless skinless chicken breasts
  • 1 egg, lightly beaten
  • 1 cup tortilla crumbs, or gluten free bread crumbs
  • 28 ounces pasta sauce
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded parmesan cheese
Instructions
  1. If the chicken breasts are large, cut them in half. Place the thicker half inside a plastic freezer bag (a cereal bag works too) and pound it with the flat side of a meat mallet until it is the same thickness as the thinner half. If keeping the breasts whole, just pound the thicker end.
  2. Dip each piece of chicken in the egg and then coat it with the tortilla crumbs. Place the pieces in a greased baking dish.
  3. Bake the chicken at 400 degrees for 20 minutes.
  4. Pour pasta sauce over and around the chicken pieces. Top each piece with the cheeses.
  5. Bake an additional 10 minutes or until the chicken is done.
  6. Serve with hot cooked pasta.

This recipe is submitted to Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, and the 2009 Bloggy Progressive Dinner.  Visit Cooking During Stolen Moments for more progressive dinner recipes.




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Comments

  1. WendyGK says:

    I've seen those Tortilla Crumbs, but never tried them. I've been in a menu rut and this recipe might just get me out of it. Thanks.

  2. The Food Allergy Coach says:

    Delicious looking ideas! I haven't made chicken parm in a while – you've just made me move it to the top of my list!

  3. Amy Green (Simply Sugar & Gluten-Free) says:

    I've never made GF chicken parm. You're always able to take those traditional meals and make the GF & delicious. :) Thanks for hosting today! And, if you have a minute stop by my site for Fall Festival 2009 – either link up or leave a comment & you'll be entered in a give-away for a set of baking racks.

  4. Diane-The WHOLE Gang says:

    That looks so good. I really miss cheese when it comes to recipes and dishes like that. I'll just lick my computer screen.

  5. glutenfree4goofs says:

    I feel like Wendy does, menu rut September! Even my 10day non-menu isn't working cause I haven't been shopping :) Ah well, fall is the time to get back in the kitchen.
    Jessie at Blog Schmog

  6. Lauren says:

    This sounds great =D. Chicken must be on the brain – I posted about it too!

  7. I love chicken parmesan. I've never tried it with tortilla crumbs. Thanks for the idea, it looks great.

  8. SnoWhite says:

    what a great idea about the tortilla crumbs!!

  9. JessieLeigh says:

    What a tasty take on chicken parm! I'll definitely have to try it. I always pan fry my chicken before adding the sauce and cheese, but baking would definitely add a healthy spin. Thanks!

  10. Brenda says:

    I've never seen it done this way but I would love to try it. Looks really yummy

  11. Upstatemomof3 says:

    YUM!!!! We love chicken parm!! :)

  12. shopannies says:

    this seems very easy to do I will give it a try thanks

  13. Gluten Free Girl says:

    very easy and tasted awesome!! Just made it for dinner!! Thank you!

  14. I wonder if you could use Tortilla chips crushed finely instead of the ready to use tortilla crumbs you suggested. I can't find those in my local grocery store. Does anyone have a suggestion?

  15. Eli ~ Yes, I think that would work, but unsalted chips would be best. You could also try gluten-free bread crumbs.

  16. I made this a couple weeks ago for my family and it was a huge hit. Soooo, I decided it was an easy and delicious meal to make for the inlaws (who are also GF)! Thank You!

  17. Lola M Olds says:

    I found you by.searching for recipes for gluten free dinners. I am so new to this and I am overwhelmed. I have hears that gf pasta is not tasty and its hard to cook due to the type of flour that is used. What is a good brand of pasta that cooks well and taste good? Thank you for taking the time to read this :)
    Lola Olds

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