Gluten free chicken parmesean
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 slices of tapioca breadI tablespoon of italian seasoning1/2 cup grated parmesean cheese1 cup of white rice flour2/3 cup of potato starch1/3 cup of tapioca starch1/2 cup egg beaters1 tbsp olive oil1 tsp margarine6 chicken breasts, boneless, skinless1 cup spaghetti sauce
Take 6 slices of tapioca bread and cube. Blend until fine breadcrumbs. Heat a skillet with 1/2 of the olive oil and 1/2 of the margarine. Add breadcrumbs and italian seasoning. Toast. Cool and add to a shallow dish with the parmesean cheese.
Blend the white rice flour, tapioca flour and potato starch. Add to another shallow dish. All of this may not be needed so work with what you need. You can use the rest of the mix as a gluten free flour mix.
Add the egg beaters to a third shallow dish.
Take the 6 chicken breasts and split in half.
Add the rest of the olive oil and butter to the same skillet you made the breadcrumbs in.
Set the oven to 350 degrees.
Dredge the chicken breasts in the flour mixture first, then the eggs, and finally the breadcrumbs. Not all of the chicken breasts will fit in the skillet at the same time. After you brown both sides add to a baking sheet and put in the oven.
Heat the spaghetti sauce and spoon over the chicken if desired. I usually serve this with a pasta salad of some sort.
Number of Servings: 12
Recipe submitted by SparkPeople user SWEETCHICA1988.
Blend the white rice flour, tapioca flour and potato starch. Add to another shallow dish. All of this may not be needed so work with what you need. You can use the rest of the mix as a gluten free flour mix.
Add the egg beaters to a third shallow dish.
Take the 6 chicken breasts and split in half.
Add the rest of the olive oil and butter to the same skillet you made the breadcrumbs in.
Set the oven to 350 degrees.
Dredge the chicken breasts in the flour mixture first, then the eggs, and finally the breadcrumbs. Not all of the chicken breasts will fit in the skillet at the same time. After you brown both sides add to a baking sheet and put in the oven.
Heat the spaghetti sauce and spoon over the chicken if desired. I usually serve this with a pasta salad of some sort.
Number of Servings: 12
Recipe submitted by SparkPeople user SWEETCHICA1988.
Nutritional Info Amount Per Serving
- Calories: 274.7
- Total Fat: 5.8 g
- Cholesterol: 79.3 mg
- Sodium: 338.8 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 1.7 g
- Protein: 31.5 g
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