This is for all you lovers looking for something to serve for your special Valentines night-in this year! My husband requests this for every special occasion and it never disappoints. We served it to our guests for Superbowl Sunday and again for my daughters Sweethearts dance last Saturday! Always a huge hit! It may not be my cleanest dish thus all the layers upon layers of cheese, but its made from fresh whole ingredients and a whole family favorite that is guaranteed healthier than eating out! Balance it out with a side green salad or garlic roasted broccolini on the side. Enjoy!
Gluten-Free Panko Crusted Chicken Parmesan
This recipe has been modified to suit our gluten sensitive diet. Feel free to use regular panko breadcrumbs and flour if you please! Enjoy!
Ingredients
- 4 boneless skinless chicken breasts
- 3 eggs
- 4 cups Ian's GF italian seasoned panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 tbsp garlic powder
- 1/4 cup Bobs Redmill GF all purpose flour
- kosher salt and pepper to taste
- 1 cup olive oil for frying
- 1 jar marinara sauce we love The Silver Palate
- 1/4 cup Mozzarella pearls
- 1/4 cup chopped fresh basil
- 1/2 cup grated provolone cheese
- 1/4 cup shredded parmesan
- italian seasoning
- kosher salt and freshly ground pepper to taste
Instructions
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Preheat oven to 450 degrees.
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Place chicken breasts in a resealable freezer bag. On a flat surface pound chicken with a meat mallet (or rolling pin like muah) until about 1/4-1/2-inch thick. (You can also fillet each breast in half and then double the remaining ingredients to serve a large crowd)
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Beat eggs in a shallow bowl and set aside.
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Mix bread crumbs, garlic powder and 1/2 cup Parmesan cheese in a separate bowl, set aside.
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Place flour, salt and pepper in a large ziploc bag and shake chicken breasts, two at a time until evenly coated on both sides.
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Dip flour coated chicken breast in beaten eggs. Transfer chicken breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken and allow to sit for about 15 minutes.
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Heat 1 cup olive oil in a large skillet on medium-high heat. Cook chicken until golden brown, about 2 minutes each side.
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Place chicken in a baking dish and top each breast with 1/4 cup of marinara sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese and a little italian seasoning all over the top.
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Bake in preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in center, 15 to 20 minutes. Internal temp should read at least 165 degrees.
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Enjoy!
Recipe inspired by All Recipes Chicken Parmesan
Mm I just started a gluten free diet and this would be perfect! Thanks so much for the yummy recipe!❤️
Just made this last night and it was delicious! I left out the cheese (I’m DF, too**) and used Bob’s Redmill almond flour as I didn’t have the all-purpose in my kitchen.The directions were perfect and this may be my first Pinterest WIN! (I usuallyFAIL.)
Thank you so much!
**Before baking I put a little parmesan and provolone on a few pieces for my husband.
This makes me SO happy!! I hope you find all of our recipes to be this much a WIN!!!