One of my favorite dishes when I was younger was Chicken Parmesan. I love the crunch chicken but yet still tender and juicy inside with some bubbly mozzarella cheese on the top. It is a very simple dish, however I never make it. I don’t know if it was because I feared how it would actually come out with using gluten-free flour instead. It has just been one of those dishes that kind of made me nervous to “re-create”. While flipping through my favorite cooking magazine (Everyday Food by Martha Stewart) I saw a recipe for chicken parm and asked Bryan if he likes it. When he said yes I figure, why not give it a shot and see how it comes out.
I opened up my flour cabinet (yes I have a small pantry with all of my gluten-free flours stored in my favorite containers by Snapware) and looked around to see what I had left (I’m running extremely low or I’m completely out of the majority of my flours) and saw that I had some Bob’s Red Mill All Purpose GF Flour, Gluten Free Bisquick and also some Orgran Rice Crumbs. I decided to use a mixture of the Bisquick and Rice Crumbs and see how that would turn out, and if we didn’t like it I would try another combination the next time around. We both really liked it – which I was surprised because I kind of just threw this recipe together quickly one night. The recipe is very simple and quick, you can feel free to change the measurements of the seasoning and cheese to your taste level.
1/4 Cup Gluten Free Bisquick (You could also sub in your favorite GF All Purpose Flour mix)
1/8 Cup Rice Crumbs (You could also sub in GF Bread Crumbs)
1/8 Cup Grated Parmesan Cheese
1/4 Teaspoon Salt
1/4 Teaspoon Italian Seasoning
2 Medium Chicken Breasts – pounded to 1/4 inch thickness
1 Egg – beaten with 1 Tablespoon of water
Cooked Gluten Free Pasta – We use Sam Mill’s GF Corn Penne Pasta (It is our favorite GF pasta that we’ve tried)
1/2-1 Cup Pasta Sauce (You can make your own or used a jarred sauce)
1/3 Cup of Shredded Mozzarella Cheese
In a shallow baking dish beat one egg with 1 tablespoon of water, set aside.
In a second shallow baking dish mix the Bisquick, Rice Crumbs, Cheese, Salt and Italian Seasoning – mix well, set aside.
Between two pieces of plasticwrap or parchment paper pound the chicken until it is about 1/4 inch thick (for even and quick cooking).
Dredge each piece of chicken in the Bisquick/Rice Crumb mixture, shake off any excess and then in the egg mixture. Again shake off any excess and then dredge it back in the Bisquick/Rice Crumb mixture. Set aside.
In a medium skillet add one tablespoon of oil and heat over medium heat. Once oil is hot enough (I always test by running cold water over my hand and then flicking a little in the pan, if it sizzles then I know my meat will sizzle – this is by no means scientific but it works well for me). Add the two pieces of chicken breast. Cook for 2-3 minutes on each side, until lightly golden brown and juices run clear.
If you do not have pans that can go into the oven, place the pieces of chicken either on a baking sheet or baking dish for this next step.
Turn your oven to broil and top each piece of chicken with half of the mozzarella cheese. Place the chicken under the broiler just until the cheese starts to bubble and turn lightly golden brown.
Serve atop your favorite gluten-free pasta and top with your favorite sauce.