Chicken Parmesan
Number of Servings
4
Ingredients

Parmesan Herb Blend

  • 3 Tbsp grated Parmesan cheese or soy Parmesan
  • [q:1/4] cup chopped fresh basil or 2 Tbsp dried
  • 4 tsp chopped fresh thyme or 2 tsp dried
  • [q:1/2] tsp garlic powder
  • [q:1/4] tsp salt

Chicken

  • 4 boneless, skinless chicken breast halves (about 1 pound)
  • [q:1/2] tsp salt
  • [q:1/2] tsp freshly ground black pepper
  • [q:1/2] cup gluten-free bread crumbs (see below)
  • 2 Tbsp cornstarch
  • 2 Tbsp canola oil
  • [q:1/2] cup store-bought gluten-free marinara or spaghetti sauce
  • [q:1/2] cup shredded mozzarella cheese or cheese alternative
Directions
  1. Make the herb blend: In a small bowl, combine all of the ingredients until thoroughly blended.
  2. Prepare the chicken: With a meat mallet, lightly pound the chicken breasts to about a [q:1/2] inch thickness between sheets of plastic wrap. Sprinkle with the salt and pepper. In a shallow dish or plate, combine the bread crumbs, [q:1/4] cup of the herb blend, and the cornstarch. Dip both sides of the chicken breasts in the crumb mixture, pressing it onto the chicken with your fingers.
  3. In a large, heavy skillet, heat the oil over medium-high heat. Cook the chicken breasts until lightly browned on both sides and the juices run clear, 7 to 10 minutes. Turn the heat to low. While the chicken breasts are still in the skillet, top each with 2 tablespoons marinara sauce and 2 tablespoons mozzarella cheese. Cover the skillet with a lid or aluminum foil and cook for 2 minutes more or until the marinara sauce is heated through and the cheese melts. Serve immediately.
Nutrition Info
Made with Parmesan, fresh basil, fresh thyme, and mozzarella: 369 Calories, 36 g Protein, 116 mg Cholesterol, 10 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 1 g Fiber, 20 g Total fat (7 g sat), 535 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), Vitamin B12, Calcium, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin E, Vitamin K, Magnesium, Potassium, Zinc