Chicken Parmesan

There are Gluten Free breaded chicken breasts under there...and they are delicious. Make this for the Superbowl and slap it on some Gluten Free Sandwich Bread. Then invite me over.

For this chicken parm, instead of my usual homemade bread crumbs, I used some pre-made Gluten Free breadcrumbs that I purchased last week on a jaunt to The Sensitive Baker in Culver City, CA. The Sensitive Baker is under new ownership, and since I didn't recognize the workers, I inquired if they were the new owners. They said they were just the workers, and I proceeded to try to introduce myself and strike up a conversation about Gluten Free stuff, but they were not interested. There was no one else in the shop, so undeterred, I tried to make more conversation while purchasing my bagels and breadcrumbs. The new workers, however, were not in a chit chatty mood. Bummer. I used to love to chat with the old owner and workers for a few minutes before getting back in the car for my hour long hike to North Hollywood. Bonding with my GF peeps is important to me. I am happy to report that the bagels and breadcrumbs still taste great.

This chicken parm recipe is adapted from a Martha Stewart Living lighter fare recipe. For some reason, Martha is delaying her recipe posts, so I have no link to provide for the original recipe.

Make sure you pound the chicken breasts to an even thinness, if possible. This will prevent the ends of the chicken from drying out. This is an easy chicken parm recipe that won't have you slaving over a hot stove making homemade sauce before you even get to the chicken. It's easy, so make it.

Chicken Parm

1 cup GF breadcrumbs
1/2 cup fresh parsley, chopped
1/2 teaspoon dried oregano
Salt and Pepper
1 can (28 oz) diced tomatoes with juice (and no other additives)
1/2 yellow or brown onion
2 garlic cloves, chopped
1 tablespoon olive oil
1 egg (or 2 egg whites if you want less fat)
4-8 boneless chicken breasts (enough to fill your 9x12 casserole dish)
1 cup part skim mozerrella, grated
1/2 cup parmesan cheese, grated

1. Preheat oven to 425 degrees. Pulse GF breadcrumbs, parsley, oregano and 1 teaspoon of salt in food processor or blender until finely ground (mine was loosely ground, and it was still ok). Season GF breadcrumb mixture with pepper and transfer to a plate.

2. Puree tomatoes with juice, onion, garlic, and 1/2 teaspoon salt in a clean blender until smooth.

3. Coat a 9x13 casserole dish with olive oil. Lightly whisk egg (or egg whites) and transfer to a shallow dish. Dip each chicken breast half in the egg to fully coat, let excess drip off. Dredge chicken in GF breadcrumb mixture to coat both sides.

4. Transfer chicken to prepared baking dish, dabbing a little oil from the dish onto the top of the crumb-coated chicken. Bake until crisp, about 10 minutes.

5. Pour your tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and bake until bubbling and top is lightly browned, about 20-25 minutes (depending on the thickness of the chicken breasts).