Thursday, April 19, 2007

Parmesan Chicken

This is a version of my mom's recipe, a dish made frequently when I was a child. She would use bone-in chicken, which is very tasty, but I prefer boneless skinless. If you can find gluten-free breadcrumbs, try using them instead of the rice flour. For the marinara sauce, I just use Ragu Traditional and for the pasta I use DeBoce rice spaghetti, which is found at my local grocer in the health food aisle. You could also pour the sauce over the chicken and sprinkle on mozzerella and bake it for 5 minutes to melt the cheese. Mmmmm. My whole family will eat this meal, even the picky one.

Parmesan Chicken

4 boneless skinless chicken breasts
1/4 cup butter or margerine
1/2 cup grated parmesan cheese
2 Tbsp rice flour
1 tsp garlic salt
1 jar marinara sauce
rice spaghetti

Heat oven to 350. Line a cookie sheet with aluminum foil, and spray foil with nonstick spray.
In a shallow dish, mix parmesan cheese, flour, and garlic salt. In a different shallow dish, melt butter.
Rinse and pat dry chicken. Dip one piece of chicken in butter, and then coat in cheese mixture. Place on foil and repeat with remaining chicken.
Bake in oven for 20-30 minutes, or until chicken juices are clear.
While chicken is baking, cook spaghetti according to directions and heat the marinara sauce.
Serve chicken with spaghetti and a salad.


Liz said...

mmmmmmmmmmmmmmmmm that looks so good, we haven't trie this before.

mike has a good fried chicken I will have to get him to cook next week or so.

Nan said...

What an awesome blog! I'm going to link it from my recipe blog! I have a couple of gluten-free friends that I know will appreciate what you have here!

Liz said...

Nan- thanks! We are so happy to share what we have learned (Melanie is more of the expert)!

Natalie said...

I made gluten-free eggplant parmesan this week. Sounds like we were on the same wavelength! I really enjoyed looking at your recipes.

Melony said...

Natalie-Eggplant parmesan, yum! I'll have to try that out on my kids. Thanks for looking at the recipes, we have lots more coming.

Liz-Expert, hmmmm. Okay, I can live with that.