I love this version of Chicken Parmesan because it gives you all the comfort and flavour of the classic without the fuss of frying at the last minute.
The chicken is coated in gluten-free breadcrumbs, Parmesan and oregano, then baked before being topped with tomato passata and mozzarella. It goes back into the oven until the cheese is melted and the chicken is cooked through, which makes it such an easy dish to serve when you want something generous but uncomplicated.
I usually serve it with a simple green salad, just as the recipe suggests. It keeps the meal balanced and lets the rich tomato, cheese and chicken do the work.
For me, this is exactly the kind of gluten-free cooking that works in real life: familiar, satisfying and easy enough to make part of your normal week.
CHICKEN PARMESAN
Ingredients
- 4 chicken breasts flattened slightly
- 60 g 1 cup gluten-free breadcrumbs
- 30 g ⅓ cup grated Parmesan (or dairy-free hard cheese)
- 1 tsp dried oregano
- 1 L free range egg beaten
- 360 g 1½ cups tomato passata
- 100 g 1 cup shredded mozzarella (or dairy-free mozzarella)
- 30 ml 2 tbsp olive oil
Instructions
- METHOD
- Preheat the oven to 400°F 200°C Gas 6, and lightly oil a baking dish.
- Mix the breadcrumbs, Parmesan, and oregano on a plate.
- Dip each chicken breast in the beaten egg, then coat in the breadcrumb mixture.
- Arrange in the baking dish, drizzle with olive oil, and bake for 15 minutes.
- Add passata and mozzarella on top, then put it back in the oven for another 10 minutes until the cheese melts and the chicken cooks through.
- Serve with a green salad.