Gluten Free Makeover- Chicken Parmigiana

One of my favorite gluten free recipe "makeovers" is Chicken Parmigiana. It has also become one of my family's favorites and also a "go to" for entertaining. It's great for a small dinner party or to feed a crowd. In the past I would never have considered serving gluten free pasta to my guests, but now that the quality and tastes of these pastas has improved greatly, I don't think they will miss the wheat pasta. My 2 favorite gluten free brands right now are Ronzoni and Trader Joe's. Both have good taste and texture (a firm "bite") very close to wheat pasta.

The other ingredient in this recipe that needs a gluten free substitute is the breadcrumbs. The brand I find to be closest to "real" breadcrumbs is Gillian's. They come in Plain and Italian. The end result is a nice crispy crust on the chicken.

Most chicken parm recipes fry the chicken cutlets, I prefer to bake them. By baking you get a nice crispy crust, without the oily mess. Easier to prepare, less calories , no sogginess, and I think, better tasting. You can make the cutlets ahead of time, and then assemble the casserole just  before you're ready to bake it.

After you see how easy this is to prepare and what a crowd pleaser it is, you will surely add this to your list of "go to" favorites!

Gluten Free Chicken Parmigiana                                                                Printable Recipe

8 thin cut, boneless chicken cutlets (you can buy them already cut, or make your own from boneless chicken breast, pounding them until they are thin)
2 eggs, beaten
2 cups Italian flavor gluten free breadcrumbs (if you are using plain, add some Italian seasoning)
1/2 cup grated Parmesan cheese
8 oz. shredded mozzarella
2-25 oz jars Marinara Sauce or your own homemade marinara sauce
1 lb. gluten free penne, ziti or spaghetti

Beat the eggs in a shallow bowl. Combine the breadcrumbs and parmesan cheese on a flat plate. Dip the chicken cutlets first in the eggs and then in the bread crumbs to coat.











Place the breaded cutlets on a baking sheet and bake at 375 degrees for about 10 minutes, then turn them over and bake an additional 10 minutes or until golden brown. (Don't overbake or your cutlets will be dry).










Spread the marinara sauce in the bottom of a 9 x 13 glass baking dish. Place the baked cutlets in a single layer on top of the sauce. Top with the shredded mozzarella and cover with sauce. (Be generous with both, you want moist cutlets) Bake for 1/2 hour in a 350 degree oven until the cheese is melted and the sauce is bubbling. Cook the pasta and coat with the remaining marinara sauce. Serve the chicken parm with the pasta and sauce.