Chicken Parmesan

Chicken Parmesan
Number of Servings: 
Recipe Source: 
100 Best Quick Gluten-Free Recipes by Carol Fenster ($16.99, Houghton Mifflin Harcourt, 2014)


Parmesan Herb Blend

  • 3 Tbsp grated Parmesan cheese or soy Parmesan
  • 14 cup chopped fresh basil or 2 Tbsp dried
  • 4 tsp chopped fresh thyme or 2 tsp dried
  • 12 tsp garlic powder
  • 14 tsp salt


  • 4 boneless, skinless chicken breast halves (about 1 pound)
  • 12 tsp salt
  • 12 tsp freshly ground black pepper
  • 12 cup gluten-free bread crumbs (see below)
  • 2 Tbsp cornstarch
  • 2 Tbsp canola oil
  • 12 cup store-bought gluten-free marinara or spaghetti sauce
  • 12 cup shredded mozzarella cheese or cheese alternative


  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 12 inch thickness between sheets of plastic wrap. Sprinkle with the salt and pepper. In a shallow dish or plate, combine the bread crumbs, 14 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.


Refrigerate leftovers, tightly covered, for up to 3 days.


Carol Fenster

Author of 100 Best Quick Gluten-Free Recipes ($16.99, Houghton Mifflin Harcourt, 2014)