Gluten-Free Chicken Parmesan with Rutabaga Noodles
Try this Gluten-Free Chicken Parmesan with Rutabaga Noodles recipe, or contribute your own.
Try this Gluten-Free Chicken Parmesan with Rutabaga Noodles recipe, or contribute your own.
- 1 large egg
- salt and pepper to taste
- 2 garlic cloves minced
- for the sauce:
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 tablespoons grated parmesan cheese
- 1/2 teaspoon dried parsley flakes
- olive oil cooking spray
- 1 teaspoon dried oregano flakes
- 3/4 cup almond meal
- for the breadcrumbs:
- 1/2 teaspoon dried oregano flakes
- 1/2 ablespoonextra virgin olive oil
- (3) 1/4 pound boneless chicken breasts
- 1 large rutabaga peeled blade b, noodles trimmed
- 3 1/4 †thick slices of mozzarella cheese
- 2/3 cup diced onions
- 1/4 easpoonred pepper flakes
- 1 14 oz canned diced tomatoes
- 4 basil leaves roughly chopped
- Carbohydrate 31.0150264973872 g
- Cholesterol 73.2500000011793 mg
- Fat 15.9069686561325 g
- Fiber 10.2646780912136 g
- Protein 12.0982479214105 g
- Saturated Fat 2.18158002528632 g
- Serving Size 1 1 Serving (341g)
- Sodium 198.881343770049 mg
- Sugar 20.7503484061736 g
- Trans Fat 1.18576913251528 g
- Calories 296 calories
Step-by-step
- Preheat the oven to 400 degrees. Line two baking sheets with parchment paper and set aside.
- Place all of the ingredients for the breadcrumbs, except for the cheese, into a medium mixing bowl and stir to combine.
- Pour the breadcrumbs into a shallow baking dish and stir in the parmesan cheese. Set aside.
- Beat the egg in a medium mixing bowl and set aside next to the breadcrumbs.
- Dredge the chicken in the beaten egg then dip in the breadcrumb-Parmesan mixture. Dip on both sides and pat breadcrumbs into any crevices on the chicken breast.
- Place on one of the prepared baking sheets and put into the oven for 15 minutes (if a thick breast, you may have to cook for 15-20 minutes- just slice open to make sure it’s barely pink in the middle, not raw at all).
- Lay out the rutabaga noodles in the other baking sheet, coat with cooking spray and season with salt and pepper.
- Bake for 15-20 minutes or until al dente. Set aside.
- While the chicken and rutabaga cooks, place a large skillet over medium heat and pour in olive oil.
- Once oil heats, add in onions, garlic and red pepper flakes. Cook for 2 minutes or until onions begin to soften.
- Add in the diced tomatoes, oregano and season with salt and pepper.
- Crush the tomatoes with the back of a spatula or a potato masher.
- Lower the heat and let simmer for 10 minutes or until sauce thickens.
- Once done cooking, stir in basil.
- Set aside half of the sauce and keep the rest in the skillet on the stovetop, but turn off the heat.
- After the chicken is done, remove from the oven and pour on the reserved tomato basil sauce, top with a mozzarella slice and place back in the oven for 5-10 minutes or until the cheese melts.
- Once you place the chicken back into the oven to melt the cheese, turn the heat back up under the skillet with leftover sauce.
- Once sauce heats up, add in the rutabaga noodles, and toss to combine until sauce coats the noodles.
- Place the cooked rutabaga noodles on three plates.
- Top the rutabaga noodles with the baked chicken parmesan and enjoy.
A Busy Mom's Delight: Gluten-Free Chicken Parmesan with a Twist
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and, let's be honest, something the whole family will actually enjoy. That's why I've become a master of adapting recipes to fit my busy life. This Gluten-Free Chicken Parmesan with Rutabaga Noodles is a perfect example. It's a healthier take on a classic, cutting down on the carbs and boosting the nutritional value without sacrificing the flavor we all crave.
The traditional chicken parmesan recipe often feels heavy and carb-laden. The white breadcrumb coating, the mountains of pasta, it all adds up. But this adaptation uses almond meal for a gluten-free and lighter breadcrumb, and trades the pasta for nutritious rutabaga noodles. Rutabagas offer a subtle sweetness and a satisfying texture similar to pasta, making this a truly guilt-free indulgence. The whole process comes together surprisingly quickly, making it a perfect weeknight meal even on the busiest of days.
Why Rutabaga Noodles? I stumbled upon this substitution while experimenting in the kitchen, and I haven't looked back since. Rutabagas are packed with vitamins and fiber, adding a nutritious punch to the dish. They're surprisingly versatile and easy to prepare, simply peeling and using a vegetable peeler or mandoline to create noodles. The subtle sweetness beautifully complements the savory chicken and tomato sauce.
Tips for Success: To save time, I often prep the breadcrumbs and the tomato sauce ahead of time. The breadcrumbs can be stored in an airtight container in the refrigerator for a few days. The tomato sauce can also be made ahead and reheated, making weeknight dinners even easier. For even faster cooking, you can use pre-cut rutabaga noodles. Don't be afraid to experiment with different vegetables or spices to personalize the dish to your tastes. A dash of red pepper flakes adds a nice kick.
Beyond the Recipe: This dish isn’t just a quick and healthy meal; it’s a testament to the power of adaptation in the kitchen. It’s proof that you can enjoy your favorite comfort foods while still making healthy choices for yourself and your family. It’s about finding that balance between convenience and nutrition, a challenge many of us face daily. This recipe is a small victory in that ongoing quest for a healthier, happier lifestyle.
I hope this recipe inspires you to explore more healthy and delicious alternatives in your own kitchen. Remember, cooking should be fun and fulfilling, even when you’re short on time. So go ahead, try this recipe, and let me know what you think!
