Gluten-Free Chicken Parmesan

Source: Jim Weber; inspired by


For the "Bread Crumbs:"
1⁄4 cup
almond meal
1⁄2 teaspoon
garlic powder
1⁄2 teaspoon
1⁄2 teaspoon
1⁄4 teaspoon
onion powder (or ground red pepper flakes)
salt and pepper to taste
4 tablespoons
parmesan cheese, grated
For the Chicken:
1 pound
boneless, skinless chicken breast
¼" thick slices mozzarella cheese
tomato sauce for serving


Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Place all of the ingredients for the breadcrumbs, except for the parmesan, into a medium mixing bowl and stir to combine. Pour the breadcrumbs into a shallow baking dish and stir in the parmesan cheese. Set aside. 

Beat the egg in a medium mixing bowl and set aside. 

If the breasts are thick, law them flat and slice them through horizontally, ideally less than ¼" thick. Dip the chicken in the beaten egg, then dredge in the breadcrumb-parmesan mixture. Dredge on both sides and pat breadcrumbs into any crevices on the chicken breast. Place on one of the prepared baking sheets and and put into the oven for 20 - 25 mins. 

After the chicken is done, remove from the oven and spooon on a layer of tomato basil sauce, top with mozzarella slice, and place back in the oven for 5 -10 mins or until the cheese melts.  (Recipe♦439)

Dietary Preferences: