Gluten-Free Chicken Parmesan

Yields: 4 servings

Ingredients:

1 lb chicken breast, thinly sliced

1 ¾ cups gluten-free “panko” (plain Rice Chex cereal processed in a food processor), divided

3 eggs

½ tsp dried oregano

½ tsp dried basil

½ tsp salt

½ tsp freshly ground black pepper

¼ cup fresh-grated Parmesan

1 ball of mozzarella cheese, sliced

¾ cup marinara sauce

2 tbsp olive oil (more as needed)

Steps:

1. Divide your “panko” into two large shallow bowls or plates, one with ½ cup and one with 1 ¼ cup. In a third bowl, beat 3 eggs with a fork.

2. In the bowl with more panko, mix in the oregano, basil, salt, pepper, and Parmesan. Set aside a clean plate to place your coated chicken at the end of your assembly line.

3. Thoroughly dry your chicken breasts with a paper towel. Dredge the chicken first through the bowl with plain panko, then dip and coat with egg, and finally dredge through your panko that is mixed with cheese and spices.

4. Heat a skillet to medium heat and add 2 tbsp of olive oil (heat two skillets with olive oil if you don’t want to work in batches). Additionally, preheat your oven to a low broil.

5. Cook your chicken for 3-6 minutes each side in the skillet, depending on thickness. When cooked through and golden on the outside, place pieces in a glass casserole, making sure to not overlap.

6. Pour marinara sauce over the centers, avoiding the sides. Add your cheese slices on top and broil for 3-5 minutes, checking to make sure the cheese gets golden but does not burn.

7. Top with fresh oregano and parsley and use the rest of the marinara sauce to serve with spaghetti.