Gluten Free Chicken Parm Dinner

This was my entry into the Udi’s Look Again It’s Gluten Free recipe contest. I prepared a completely gluten free meal and I used the Udi’s products two ways. Loretta was really excited about this one because she hadn’t seen a plate of chicken parm in over a year, she actually ate two plates that night!

Gluten Free Chicken Parm, Gluten Free Noodles, Gluten Free Garlic Toast

4 Chicken Breasts cut in half and pounded thin
Udi’s Gluten Free White Bread
Your favorite gluten free pasta (or use rice instead)
Your favorite marinara sauce
Rice Flour
Eggs
1 tsp of basil
1 tsp of oregano
1 tsp of rubbed sage
1 tsp of kosher salt
1 tsp of ground black pepper
cloves of garlic
butter
shredded or grated parmigiano cheese

After pounding the chicken into a thin even layer I prepared a dredging station with three dishes:
Dish 1: Rice flour (gluten free)
Dish 2: Egg
Dish 3: Breadcrumbs and seasoning

Preheat oven to 400 degrees F. Put a pot of water on to boil for pasta or rice.

To create the breadcrumb I left out about half the loaf of Udi’s gluten free white bread to stale up a bit. Then ran it through the food processor for a nice crumb and tossed it with the basil, oregano, rubbed sage, salt and pepper. Bread all the chicken pieces before cooking.

I pan fried the chicken breast in a shallow pan with a bit of extra virgin olive oil.

For the garlic toast I created a garlic butter by smashing together some softened butter, crushed garlic cloves, and a bit of salt. I buttered the Udi’s white bread with this mixture and put it in the oven for about 5 to 8 minutes.

Once the garlic toasts were in the oven I dropped the gluten free rice penne pasta into the water to cook, also about 8 minutes.

I began to heat the sauce on the stove, adding a bit of salt and seasoning.

Keep an eye on the garlic toasts so the edges don’t burn and remove from oven when at your desired level of golden brown. Drain pasta.

Plate with chicken on bed of pasta (or rice if you substituted) add desired amount of sauce and top with shredded parmigiano cheese. Serve with the garlic toast and a side salad drizzled with your favorite house dressing.

Enjoy your time in the kitchen!
Brian

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About Brian

A few years ago I had gotten really sick with a mystery infection that put me in the hospital for over a week. When I got home I wasn't much better off. I had to have foot surgery and was laid up on the sofa for awhile. In that time I watched alot of Food Network and really gained a passion for food and it's preparation, cooking for my family was something I could still do even when I wasn't feeling my best and it was a way to help myself reach a healthier goal as well. Now I find myself always looking for healthier options that still taste wonderful and with my wifes gluten allergy I have even more of a challenge of feeding everyone. Honestly ... I am loving every minute of it. Because my kitchen has become my place of Zen.

Comments

  1. Treathyl FOX says:

    This one went on my Pinterest board for CHICKEN!!!
    http://pinterest.com/pin/183943966001373568/

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