Baked on the Bright Side

Chicken Parmigiana

August 5, 2011

By Ryan Edwards

Time to Prepare: 1 hrs 30 mins

4 servings

• 5 pieces Rudis GF Multigrain bread
• 1 tbsp sorghum flour,
• 1 tbsp tapioca flour,
• 1/2 tbsp potato starch
• 1/2 tsp dry sage
• 1 tsp dry oregano
• 1 tsp dry basil
• 1/2 tsp chili flakes
• 2 eggs
• 2 chicken breasts
• 4 tbsp sunflower oil or similiar
• Fresh Mozzarella cheese thinly sliced
• 1/4 cup Parmesan grated
• 2/3 small yellow unsweetened onion finely chopped
• 2 cloves garlic finely chopped
• 1/2 carrot finely chopped
• 24oz jar strained tomato
• 10 leaves fresh basil finely chopped
• 4 sprigs fresh thyme remove leaves from stem
• 2.5 tbsp olive oil
• 1 lemon
• gluten free angel hair pasta
salt to taste
• pepper to taste

Preparation Instructions:

– Preheat oven to 425 degrees Fahrenheit
– Heat 1.5 tbsp olive oil in 2qt sauce pan at medium high, add onion and garlic and cook until onion is soft and slightly browned about 8 mins
– Add carrot and cook until tender about 5 mins
– Add 2/3 of chopped basil, thyme, and strained tomato to onion mixture,reduce heat to low stirring occasionally and simmer until thickened about 40 mins
– Place Rudis in oven on rack and toast until light golden brown on both sides, flip about half way through about 8 mins, remove and set aside
– Place sorghum, tapioca, and potato in a 9 inch glass pie dish or similar vessel,
– Beat two eggs ans place in a 9 inch glass pie dish or similar vessel
– Take Rudis toast and put in food processor until bread crumb consistency, add dry sage, dry basil, dry oregano, and chili flakes place in a 9 inch glass pie dish
– Take chicken breast and remove any excess fat or skin, and cut into 3 equal pieces, place on cutting board and cover with plastic wrap over one breast and with a meat tenderizer pound into a paillard about 1/4″ thick, repeat for all remaining chicken
– Take one of the paillards and dip in the flour mixture to get an even coat, knock off any excess flour
– Dip in egg wash and then into bread crumb mixture to get a nice even coat on both sides, set chicken aside on plate
– Heat sunflower oil about 1 tbsp in a saute pan, when oil is hot add two of the coated chicken breasts, salt and pepper both sides lightly, flipping when golden brown, in a glass baking dish 9×13, put cooked pieces in the baking dish, be sure to use a paper towel to soak any residual oil
– Take sauce and carefully spoon about 2 – 3 tbsp on each piece of chicken, lay mozzarella over sauce and bake uncovered about 15 mins or until mozzarella is starting to brown
– Start boiling water in 4qt pan, add 1 tbsp salt to water, when boiling add pasta, once pasta is just tender all the way through, rinse in a colander with warm water, and let all water drain
– Transfer to a bowl and toss with 1 tbsp olive oil, 1/2 lemon fresh squeezed, and remaining fresh basil
– Place pasta on plate and lay 1 piece of the chicken over the plate and garnish with more sauce if desired

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