September 22, 2009
Dry meat is the one thing I often fear when serving company. Because this chicken always turns out moist, it is a great choice. In fact, I recently made it for a large group of friends and it was a big hit.
Gluten-Free Chicken Parmesan
- 1 1/2 lbs. boneless skinless chicken breasts
- 1 egg, lightly beaten
- 1 c. tortilla crumbs, or gluten free bread crumbs
- 28 oz. pasta sauce
- 1/2 c. shredded mozzarella cheese
- 1/4 c. shredded parmesan cheese
If the chicken breasts are large, cut them in half. Place the thicker half inside a plastic freezer bag (a cereal bag works too) and pound it with the flat side of a meat mallet until it is the same thickness as the thinner half. If keeping the breasts whole, just pound the thicker end.
This recipe is submitted to Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, and the 2009 Bloggy Progressive Dinner. Visit Cooking During Stolen Moments for more progressive dinner recipes.
Jessie at Blog Schmog
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