Chicken Parmesan
Each year my husband requests a special dish for his birthday. Last year it was chicken parmigiano.
Classic chicken parmesan goes gluten free when chicken breasts are coated in almond flour. This chicken recipe can be a staple in every gluten free chefs repertoire.
Even though we are on different diets, in my home we partake in one family meal. This way, we come together energetically - we share the same space, breathe the same air and eat the same food.
My older son asks to have this parmesan chicken dish every week; for some reason (probably differentiation) my younger son complains about it, and then inevitably devours it. Enjoy.
Chicken Parmesan
- 4 chicken breasts, boneless, skinless (1 to 1½ lbs total)
- 2 cups blanched almond flour
- 2 eggs, whisked
- 6 tablespoons salted butter
- 2 (7 ounce) bottles Bionaturæ Organic Tomato Paste
- 2 cups water
- 1 teaspoon Herbes de Provence
- 6 cloves garlic, sliced
- 16 ounces mozzarella cheese
- Cut chicken breasts in half for thinner cutlets; pat dry
- Dip cutlets in egg, let excess run off then coat with almond flour
- Melt butter over medium heat; then sauté chicken cutlets until deep golden brown on both sides
- Remove chicken and drain on paper towel
- For tomato sauce combine tomato paste, water, Herbes de Provence and garlic in a pan; simmer for 15 minutes
- Place ½ cup tomato sauce on bottom of a 7x11 inch Pyrex baking dish
- Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
- Bake at 400° for 10 minutes
- Serve
Makes 12 cutlets - serves 12
More chicken and dinners you might enjoy:
We have recently gone off of all refined sugars, wheat, grains, beans, potatoes, and are working on the dairy. We tried this chicken dish last night and loved it. The kids have asked that it be apart of our regular menu.
One question: Have you tried to fry the chicken in Olive Oil? I am wondering if the olive oil would be to strong for this dish. The butter tasted great, but I would rather have the fats from the olive oil.
Christine -I would suggest using a combo of 1/2 olive oil and 1/2 grapeseed oil in place of the butter; I find that this approximates both the burning point and flavor of butter and works nicely for sauteing. Elana
Hi Elana,
I love your blog - it's one of several I follow faithfully. I recently made this recipe - it just looked sooo good! I thought it'd be "okay" - the whole idea of frying with almond flour was new to me. It turned out absolutely fantastic: neither DH nor my picky 4.5 year old son could tell this wasn't regular breadcrumbs. It even looked like regular breadcrumbs!! I have not been able to find GF breadcrumbs I like. Up to now I've been doing 2 versions of each recipe that required them: one with GF ones for me and regular ones for the guys. No more - this has become a staple for me. Thanks !!
Magda -Well, that's exactly the kind of comment I love to receive! It works for my whole family and I'm so glad it works for your too :-)
i made this last night for dinner... my husband is still raving about it! this is the most amazing chicken parm! who needs wheat or gluten!
Ok Elana!!!
I just made this and it is awesome.
Thanks so much for the superb recipes.
Now I made Mary's butter cookies and I did something wrong because they turned out bitter... Any ideas?
thanks
Kristy
Using your recipe as inspiration, I made tofu parm. tonight! My bf gave it a 4.5 out of 5. I just love your blog!!
Another cooking adventure from this past week. My family has enjoyed themselves this week other than going out in the artic blast.
I went shopping for ingredients for this recipe only from memory...unfortunately I bought parmesan cheese instead of mozerella. My mistake! I decided we were going to continue as planned and use the parmesan cheese. It turned out to be a cooking lessons for our girls. Our 5 & 8 year old, dipped the chicken in the eggs and then in the mixture (I have not yet purchased the blanched almond flour). I used rice crumps (because it is what I had on hand). My two little munchkins had a blast dipping and frying chicken.
It was so colorful and smelled soooo gooodddd! I put in on the table and I heard oohhh and aaaahhhssss. It was soooo delicious. My husband raved!!! I even took some to work for dinner. Yum!!!!! Yum!!!!
And I also blogged about this recipe and the Chicken, Cherries and Kale recipe on my facebook and my live journal blogs. I actually had someone ask me "what's kale." Funny!
Thanks Elana for inspiring me to a new level! My family truly thanks you. I think the next recipe I'm going to attempt is the chicken with plums and olives. Sounds interesting.
YUM!!
Hi Elana, I am thrilled to have discovered your website and Almond Flour! It's a huge benefit not only to my family but my clients as well. Would you use the Almond flour for fried chicken? I'm trying to create a fried chicken for a client who is diabetic. I thought the almond flour might work. Any suggestions. I will probably tinker around in my kitchen testing, but thought you might have already done this. Thanks so much! Karista
Hi! Do you have somewhere that you post the nutritional values for this (and your other recipies)? It would help so much. Thanks!
Oops oops oops! Sorry, didn't see the disclaimer before I sent the inquire. Sorry! Thanks for all of the great recipies!
Thank you Elana for inspiring me to try gluten-free, Italian chicken impanata. I have linked to your website, this recipe and your Carrot French Fries recipe. It came out great! Check it out, you may enjoy trying this yourself!
http://culturalcomments.blogspot.com/2012/01/sunday-luncha-modo-mio.html
I'm just wondering if anyone else had the issue I had with making this recipe...I cooked the chicken a couple of pieces at a time, and some of the almond flour ended up collecting in the fry pan and eventually burned, then attached itself to the other piece of chicken. I'm sure it still tastes good...just wondering if, short of changing out the butter each time new pieces go in, there's anything that can be done...
^I should say that the same thing would happen with breadcrumbs, but I wouldn't feel like I was wasting a valuable commodity... ;-)
Do you just leave the cheese off yours?