Gluten-Free Chicken Parmesan
Prep time
Cook time
Total time
Serves: 4
  • 1 ¼ cups gluten-free bread crumbs, made from Canyon Bakehouse’s Rosemary Thyme Focaccia
  • ½ cup grated parmesan
  • 2 eggs, beaten well
  • ½ cup gluten-free flour
  • 3 Tablespoons olive oil
  • 2 large chicken breasts, filleted and pounded thin
  • 1 cup jarred pasta sauce
  • 4 oz. fresh mozzarella cheese, cut into 4 1oz. slices
  • Fresh basil, chopped, for garnish
  1. To make the breadcrumbs: Preheat your oven to 325 degrees. Line a baking sheet with parchment paper, a silicone baking mat, or tin foil. --- Break your bread into small chunks, and place in the food processor. Pulse the bread until a fine crumb forms and reaches your desired consistency. --- Spread crumbs evenly onto the baking sheet --- Bake for 7 minutes, then remove the crumbs from the oven and stir, and return to the oven for another 7 minutes or until lightly golden brown and crisp.
  2. Preheat oven to 400 ℉ and spray a large oven-proof baking dish with cooking spray.
  3. Using three shallow bowls, place the gluten-free flour in one, the beaten eggs in another, and the gluten-free bread crumbs mixed with the parmesan cheese in another.
  4. Heat a large skillet over medium-high heat and add the olive oil. Dredge the \chicken breasts in the flour mixture, coating well, then in the eggs, then in the bread crumb mixture. Make sure the chicken is fully coated with the bread crumbs. Place the chicken in the hot pan.
  5. Cook the chicken over medium-high heat until golden brown on the outside and almost cooked through, about 3 minutes per side.
  6. Transfer the chicken to the prepared baking dish. Top each chicken breast with pasta sauce, and then lay a 1 oz. slice of mozzarella cheese on top of the chicken breast.
  7. Bake for 10 minutes, until chicken is cooked through and the cheese is melted and bubbly.
  8. Garnish with basil, and enjoy!
Recipe by Grain Changer at