Gluten Free Chicken Parmigiana
This is great served with our Tuscan Quinoa Salad and Easy GF Tiramisu
4 boneless, skinless chicken breasts, pounded thin
2 cups gluten free flour, seasoned with salt and pepper
4 large eggs, beaten
2 cups gluten free bread crumbs
1 cup vegetable oil or olive oil
2 cups tomato sauce
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
Fresh basil or parsley leaves, for garnish
Preheat oven to 400 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Place oil in large sauté pan and heat over high heat until almost smoking. Add 2 chicken breasts to the pan and cook until golden brown on both sides, about 2 minutes per side. Repeat with additional breasts. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.