I love chicken parm. It is probably one of my favorite dishes, both to eat and make. Fortunately, when I started cooking gluten free, I found that I could still make it, not only as well, but even better. The white rice flour crisps beautifully, and tastes so light. Unlike regular chicken parm, the whole dish is less heavy, which means it’s still delicious during the summer months.
You can serve it over gluten free pasta, or just plain. It can also be frozen and reheated. To reheat, bake at 425 till thawed. Cooking time varies based on different sized chicken breasts and quantity, but you can start checking at the 30-minute mark.
Gluten Free Chicken Parm
- 1-1 1/2 cups white rice flour
- 3 eggs
- 2 tsp salt
- 2 tsp pepper
- 3 chicken breasts
- 6 slices fresh mozzarella cheese
- 3/4 cup pasta sauce
- 2-4 tbs olive oil
- Preheat oven to 350 degrees
- Pound chicken breasts until thin
- Place eggs and flour in separate bowls large enough to fit chicken breasts in, such as 9″ pie plates. Add salt and pepper to flour. Dip chicken breasts in flour, then egg. Repeat till a moderately thick breading is achieved, ending with flour.
- In a 12″ skillet, heat two tbs oil. Place chicken breasts in skillet, and cook on each side till crispy.
- Transfer to a baking sheet, and bake to the chicken has reached 155 degrees.
- Remove from the oven, and top with pasta sauce and mozzarella. Bake until cheese is melted and chicken has reached 165 degrees.
- Remove from oven and serve.
Thanks for stopping by, and feel free to comment if you have any questions or thoughts!