Gluten And Egg Free Chicken Parmigiana Food

GLUTEN AND EGG FREE CHICKEN PARMIGIANA

Steps:

• Heat 2 tablespoons oil in a non-stick frying pan over medium high heat and add two thirds (2/3rd) of the garlic and cook for 30 seconds or until fragrant.
• Increase heat o high and add tomato and season with salt and pepper and cook stirring occasionally for 5 minutes or until tomatoes have just collapsed and then stir in 1/2 cup basil.
• Meanwhile process bread and 2 tablespoons flour until fine crumbs form and the add remaining basil and process until finely chopped and transfer mixture to a large plate.
• Place remaining flour on to a plate and season with salt and pepper.
• whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.
• Coat 1 schnitzel lightly in flour, shaking off excess and dip in yoghurt mixture, shaking off excess ad then coat in bread mixture and place on a plate and repeat with remaining schnitzels with the flour, yoghurt mix and bread mix.
• Heat remaining oil in a large non-stick frying pan over medium heat and cook schnitzels in batches, for 2 to 3 minutes each side3 or until golden and just cooked through, adding more oil if needed and transfer to a plate lined with paper towel.
• Preheat grill (broiler) on medium high heat and arrange chicken in a single layer on a large baking tray and spoon over tomato mix and the3n sprinkle with cheese and grill for 3 to 4 minutes or until cheese in golden and serve with spinach (personally I would steam the spinach).

EASY GLUTEN FREE CHICKEN PARMESAN

Steps:

• Preheat oven to 400 degrees F. Spray nonstick 9x13 pan to grease. Chicken breasts should be no more than 1" thick, pound chicken down if needed.
• Combine Chex, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, cayenne, and paprika in food processor. Pulse until you get a fine, even consistency from your coating mixture. Pour into wide, shallow bowl.
• Beat egg with salt and pepper to taste in wide, shallow bowl.
• Dip chicken in egg mixture and dredge in coating. Place in pan, and bake for 20 minutes or until coating is set and golden.
• Remove pan with chicken from the oven, and pour sauce over the top of chicken. Top with remaining cheese, cover with foil, and bake for 15-20 minutes more until chicken is done and sauce is heated through.
• Serve with hot cooked GF pasta (Sam Mills is my favorite) or polenta and a green salad.
• ***Allergen modifications: Try using plain yogurt to coat chicken instead of egg if you are allergic to eggs. Leave cheese out of coating mixture and topping if you are dairy free.

GLUTEN-FREE CHICKEN PARMESAN

Steps:

• Preheat oven to 400 degrees F. Coat an 8 X 8 inch glass baking dish with some olive oil. If chicken breasts are more than 1 inch thick, pound down to 1 inch.
• Combine cereal, parmesan cheese, Italian Seasoning, garlic powder, paprika, and cayenne in a food processor. Pulse until you get a fine, even consistency from you coating mixture. Pour into a wide, shallow bowl.
• Dip chicken in egg mixture and dredge in coating. Place in pan and drizzle with a little olive oil.
• Bake for 20 minutes until coating is golden.
• Remove from oven and pour 1/2 cup of sauce over each breast. Top with 1/4 cup of mozarella over each breast. Bake, uncovered for five more minutes until cheese is melted and sauce is warmed through.
• Remove from oven and lest rest for five minutes before serving.
• Serve with hot gluten free pasta or polenta and a green salad.