A delicious and healthier version of traditional chicken parmesan.
|4||slices Dempters Gluten Zero Whole Grain bread|
|4||10 oz chicken breasts|
|2 tbsp||grated parmesan cheese|
|2 tsp||dried parsley|
|1 tsp||onion powder|
|1 tsp||garlic powder|
|1 tbsp||butter, melted|
|.5 cup||marinara sauce|
|.5 cup||part skim mozza cheese|
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
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