Kelsey’s Gluten-Free Chicken Parmigiana

Kelsey Biffert is an aspiring holistic nutritionist and my best friend, her interests in food currently lie in some paleo and just taking her favourite cuisines and turning them into healthy creations. She is one of my best friends and my largest supporter of The YYC Celiac and this recipe is one she turned gluten free just for me and therefor I just had to share it with you all. Thank you Kelsey for this recipe and all else that you do.

Ingredients

4 boneless, skinless chicken breasts

For the Tomato Sauce:

4 can of organic tomato sauce (I use earth pure from costco)

2 teaspoons of oregano

1/2 teaspoon of ground black pepper

1 garlic clove grated or minced

For the Breading: 

1/2 cup of gluten-free bread crumbs
(TIP: Just take some GF Bread, and grind into crumbs in the food processor)

1/2 cup of Almond or Coconut Flour

1 teaspoon of pepper

1/4 cup of parmesan cheese

3 eggs, beaten

Make It:

Sauce

1. Start the sauce early (the longer it cooks the more flavourful it will be)

2. heat 1 teaspoon of olive in a pot over medium heat, grate garlic over top the oil and cook until fragrant being careful not to burn it (about 1 minute)

3. Add the canned tomato sauce, pepper, and oregano stir to combine, lower heat to a simmer and allow to cook stirring occasionally.

Chicken

1. Combine the bread crumbs, almond flour, pepper, and parmesan cheese and stir to combine

2. Dip the chicken in the egg to coat, and then dredge in the bread crumb mixture

3. Place the chicken into a baking dish sprayed with cooking spray and top with shredded cheese and more parmesan and place into a 350 degree oven baking until the cheese is melted and crispy on top.

4. Once cheese is crispy add tomato sauce and spinach and then bake it for another 20 minutes.

Pasta

Cook your pasta of choice according to package directions and coat with sauce once cooked through.

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