Gluten-Free Chicken Parm For Two
Ingredients
3 skinless, boneless thin-sliced chicken breasts (or skinless, boneless chicken breasts halved to make fillets)
Salt and black pepper, to taste
1 large eggs
0.5 cup gluten-free panko bread crumbs
¼ cup parmesan cheese, grated
¼ tsp garlic powder
¼ tsp onion powder
0.5 tbsp Italian seasoning
¼ cup gluten-free flour
⅛ cup cornstarch
¼ cup olive oil
¼ cup gluten-free Raos marina sauce
0.5 cup mozzarella cheese, sliced or shredded
¼ cup parmesan cheese
⅛ cup fresh basil, chopped\
Instructions
Preheat the oven to 450°F.
Whisk eggs in a pie pan or shallow bowl and set aside.
Mix together the gluten-free flour and cornstarch in a pie pan or shallow dish.
Mix together the gluten-free panko, ½ cup of grated Parmesan cheese, garlic powder, onion powder, and Italian seasoning in a pie pan or shallow bowl.
Season the chicken with salt and pepper and dredge in chicken in the gluten-free flour mixture on both sides.
Dip the gluten-free flour-coated chicken breast into the whisked eggs. Then dip chicken into the gluten-free panko to evenly coat on both sides. Repeat for each chicken cutlet.
Heat the olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
Transfer the chicken to a greased baking dish. Top each chicken breast with 2 tbsp of the marinara sauce.
Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and Parmesan cheese.
Bake for 15-20 minutes, until the cheese is browned and bubbly and the chicken breasts and the chicken is completely cooked through. An instant-read thermometer inserted into the center should read at least 165°F.