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.
Traditional chicken parmigiana relies on wheat flour and deep fryers, but this preparation bypasses both by baking the cutlets at 400 degrees Fahrenheit on parchment-lined baking sheets. Almond meal provides a nutty crust that browns quickly in dry heat, while spiralized root vegetables replace wheat pasta without adding excess moisture to the plate. Single-burner skillets work best for reducing the canned tomato sauce, allowing crushed tomatoes to thicken over medium heat in about 10 minutes without scorching the garlic. Rutabaga noodles require careful handling because root vegetables release water slowly during roasting; bake them until al dente so they retain structural integrity when tossed in the leftover sauce. Leftover rutabaga noodles and sauced chicken keep in airtight containers in the refrigerator for up to three days. Reheating works best in a 350 degree oven rather than a microwave, which turns the almond crust soggy and makes the rutabaga watery. Freezing cooked rutabaga noodles is not recommended due to cellular breakdown upon thawing, though the breaded chicken cutlets can be frozen unbaked for up to one month.
