Gluten free chicken parmesean

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Gluten free chicken parmesean calories by ingredient
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Looking for a great gluten free recipe for chicken parmesean? Look no further Looking for a great gluten free recipe for chicken parmesean? Look no further
Number of Servings: 12


    6 slices of tapioca bread
    I tablespoon of italian seasoning
    1/2 cup grated parmesean cheese
    1 cup of white rice flour
    2/3 cup of potato starch
    1/3 cup of tapioca starch
    1/2 cup egg beaters
    1 tbsp olive oil
    1 tsp margarine
    6 chicken breasts, boneless, skinless
    1 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.

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