Try this Baked Chicken Parmesan Gluten-Free recipe.
- 1 tsp garlic powder
- cooking spray
- 1 tsp onion powder
- 1 tbsp butter melted
- 4 slices dempster's gluten zero whole grain bread
- 4 10 oz boneless skinless chicken breasts or 6-8 5 oz breasts
- 2 tbsp grated parmesan cheese (i used the powdered-style
- 2 tsp dried parsley
- 1/2 cup marinara sauce (i used newman's own marinara)
- 1/2 cup part-skim or lower fat mozzarella cheese
- Carbohydrate 0.331664218750456 g
- Cholesterol 3.81289062663513 mg
- Fat 1.47619062561686 g
- Fiber 0.0729171856790781 g
- Protein 0.102471093756464 g
- Saturated Fat 0.915954203515666 g
- Serving Size 1 1 serving (2g)
- Sodium 10.8956562543806 mg
- Sugar 0.258747033071378 g
- Trans Fat 0.102830937543182 g
- Calories 15 calories
Step-by-step
- Before you're going to start the recipe, a couple hours (or even up to a day before), toast your gluten free bread in the toaster until dark brown but not burnt. Allow to fully cool, and blend into breadcrumbs.
- When you're ready to make the recipe, preheat your oven to 375 degrees F.
- Pat your chickens breasts dry with paper towel until they are very dry.
- Assemble the breading. In a shallow dish, add the breadcrumbs, parmesan cheese, parsley, onion powder and garlic powder. Toss to combine.
- Spray a cookie sheet with cooking spray.
- Melt the butter, and with a brush, brush melted butter on one side of a chicken breast, but the buttered side in the crumbs, then brush the other side with butter, and flip the breast in the crumbs to coat the other side. Do your best to pat additional crumbs on the chicken breast to get them fully coated.
- Place the chicken breasts on the baking sheet, and give the tops a quick spray with cooking spray.
- Place in the oven and bake for 18-20 minutes. Adjust cooking time based on the size of your chicken breasts. Mine were very large and thick. For smaller chicken breasts, 14-15 minutes should be sufficient.
- After the 20 minutes, flip over the chicken breasts. Add the marinara sauce to each one, and sprinkle with the mozza cheese.
- Bake 5 more minutes until the cheese is melted and chicken is cooked through.
Gluten-free sandwich bread provides the structural foundation for this crisp coating, transforming into workable crumbs once thoroughly dehydrated. Standard gluten-free bread lacks the structural gluten proteins that normally trap gas and build crispness during baking, so removing moisture beforehand is chemically necessary to achieve a proper crunch rather than a gummy crust.
- Toast the gluten-free bread slices until dark brown, letting them cool completely so moisture escapes entirely before blending into fine crumbs.
- Pat the chicken breasts extremely dry with paper towels to ensure the melted butter and breadcrumb mixture adheres evenly to the surface.
- Bake the coated chicken breasts at 375 degrees F for 18 to 20 minutes for large pieces, or reduce the duration to 14 minutes if using smaller 5-ounce portions.
- Flip the chicken halfway through the initial bake, then spoon marinara sauce and part-skim mozzarella cheese directly onto the top surfaces.
- Assess doneness by checking that juices run completely clear and the internal meat yields firmly to pressure without registering as rubbery.
Finishing the dish with a five-minute melt allows the cheese proteins to soften and brown without overcooking the poultry underneath. Proper moisture management throughout the breading stage guarantees a golden exterior despite the absence of traditional wheat flour.
