My kids love this chicken parmesan. They have always called it “pizza chicken”. When my younger son started on a gluten-free diet, this is the first recipe I set out to adapt to gluten-free. You can fry the chicken on the stove top, but we prefer it cooked in the oven. I have it shown here two ways. The first is with gluten-free macaroni. In the second photo I have it shown served with spaghetti squash. If you are strictly paleo, omit the cheese. It will still be delicious!
- 4 chicken boneless skinless chicken breasts, cut in half to make 8
- ¾ cup almond flour
- ¾ cup cashew meal (I found this at Trader Joe's)
- ¼ cup parmesan cheese (omit for paleo or dairy allergy)
- salt and pepper
- 2 eggs, lightly beaten
- 1 cup mozzarella cheese (omit for paleo or dairy allergy)
- 2 cups marinara sauce ( I use Rao's, but use your family favorite)
- Olive oil spray
- gluten-free pasta or spaghetti squash to serve with
- Preheat your oven to 450 degrees.
- Spray a baking sheet with the olive oil spray.
- In a shallow dish, combine almond flour, cashew meal, salt and pepper to taste and parmesan cheese.
- In another shallow dish put the lightly beaten eggs.
- Dip the chicken into the egg, then the breadcrumbs, then place on the oiled baking sheet.
- Lightly spray the chicken with olive oil spray and place into the oven for 20 minutes.
- Turn chicken over and bake another 5 minutes, or until chicken is cooked through.
- Place 2 tablespoons of sauce on each chicken breast, sprinkle with mozzarella cheese and return to oven for an additional 5 minutes or until the cheese is melted.
- Serve with gluten-free pasta or spaghetti squash
I hope you enjoy this recipe as much as my family does!