Monday, April 1, 2019

Gluten Free Chicken Parmesan



Gluten Free Chicken Parmesan





To be honest, I’ve never really understood the appeal of traditional chicken parmesan. You go to the trouble of breading and frying chicken and then you place it in tomato sauce, bake it, and then all that deliciously crisp coating turns soggy.

INGREDIENTS

For the sauce:

1 tablespoon (14 g) extra virgin olive oil
1 1/2 cups (200 grams) diced onion
1 1/2 tablespoons (15 grams) minced garlic
1/8 teaspoon red pepper flakes
2/3 cup (158 milliliters) red wine
1 28-ounce (794-gram) can diced tomatoes, undrained
1 14.5-ounce (411-gram) can diced tomatoes, undrained
1 6-ounce (170-gram) can tomato paste
1 1/2 teaspoons dried parsley
2 tablespoons (7 grams) chopped fresh basil
1 1/4 teaspoons salt
For the chicken:
4 boneless, skinless chicken breasts (about 1 1/2 pounds or 680 grams)
1/2 cup (70 grams) all-purpose gluten-free flour
2 large eggs (100 grams, weighed out of shell)
1 cup (112 grams) gluten-free breadcrumbs
1 tablespoon Italian seasoning
3/4 cup (82 grams) grated Parmesan, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
About 1/2 cup (118 milliliters) extra virgin olive oil
8 ounces (227 grams) mozzarella slices

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