Gluten-Free Chicken Parmesan

After a bit of hiatus, I was back in the kitchen, doing what I love to do. Cooking a new dish. This time, I wanted to make a new dish for my mother’s birthday and in the supermarket I decided to google ‘chicken dishes’.

Enter Tyler Florence’s Chicken Parmesan! I scanned the recipe and bam! My mind was flooded with ideas on how to tweak it. On a limited budget and with no gluten-free flour sold near me, I opted to use what I had on hand…garbanzo bean flour. A tasty and rich choice that anyone would love.

The result? A delicious and heart gluten-free dish that made my stomach happy and made me beam with pride as I served it to the woman who has shown me only love and support throughout my life, on her birthday. Was I exhausted by the end of the day after also making a cake? YES, was it worth it TOTALLY!

Give it a try!!!
GLUTEN-FREE CHICKEN PARMESAN

INGREDIENTS

1/4 cup extra-virgin olive oil, plus 3 tablespoons
2 bay leaves
1/2 cup black olives, pitted and sliced
1/2 bunch fresh basil leaves (julienne)
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
2 teaspoons of salt
2 teaspoons of oregano
2 teaspoons of celery seed powder
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup garbanzo bean flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried gluten free bread crumbs
1 (8-ounce) ball fresh mozzarella, water drained
Freshly grated Parmesan
1 pound gluten free spaghetti pasta, cooked al dente

DIRECTIONS

Preheat the oven to 450 degrees F.

Cook the spaghetti according to the instructions, then drain, cover and set aside.

In a small pot, add the olives, basil, tomatoes,celery seed powder, bay leaf, oregano, sugar and salt. Cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Lower the heat, cover, and keep warm.

Now, place 3 bowls next to each other. In the 1st add the flour, in the 2nd add the eggs and water, in the 3rd add the gluten free bread crumbs with 1 teaspoon of celery seed powder.

In a baggie, add each chicken breast individually and pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick.

Heat 3 tablespoons of olive oil over medium-high flame in a large pan. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.