Gluten-Free Chicken Parmesan (Baked)

Name: Gluten-Free Chicken Parmesan (Baked)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 people
Ingredients: 1¼ cups yellow cornmeal; ½ teaspoon fresh thyme; ½ teaspoon garlic powder; ¼ cup Parmesan Cheese; 3.5 lbs chicken breasts; 1½ cups shredded part-skim mozzarella cheese; 2 large eggs; 24 oz marinara sauce

User Reviews

4.9

45 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 people
Calories
567 kcal
Course
Main Course
Cuisine
Italian

Gluten-Free Chicken Parmesan (Baked)

Soren Pugh

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Gluten-Free Chicken Parmesan stuffed with cheese, breaded with cornmeal, and baked directly in the oven. One of those easy dinners for busy weeknight days that is comforting and so easy to make!

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Ingredients

Servings

1¼ cups yellow cornmeal fine texture
½ teaspoon fresh thyme (or ¼ teaspoon dried thyme), plus more to garnish on top of the dish
½ teaspoon garlic powder
¼ cup Parmesan Cheese grated
3.5 lbs chicken breasts boneless and skinless (about 6 breasts)
1½ cups shredded part-skim mozzarella cheese plus 6-12 Tablespoons for stuffing
2 large eggs beaten
24 oz marinara sauce I used Ragú® Old World Style® Sauce but you can use any marinara of your liking!

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Instructions

Preheat the oven to 400° F(204° C).
In a shallow bowl, combine together cornmeal, thyme, garlic powder, and Parmesan cheese. Set breading mixture aside! Note: If you prefer, you can add a good pinch of salt to the cornmeal mixture. As for those who are on a low-sodium diet, the recipe is perfect as it is (the content of sodium from the Parmesan cheese is enough).
Stuffing: Place each chicken breast on a cutting board. You may pound chicken (or not) by covering each breast with plastic wrap and flattening it with a meat mallet on each side. Using a sharp knife, split chicken breast lengthwise, almost through -- to make a pocket.
Stuff each breast with 1-2 Tablespoons of mozzarella cheese, leaving a small edge to seal. If desired, you can sprinkle a bit of thyme into each chicken breast pocket. Rub a bit of the beaten egg or water around the edge and pinch to seal.
Breading: Dip chicken breasts in the beaten egg.
Then, coat each breast with the cornmeal mixture on both sides.
Baking: Arrange chicken in 13 x 9-inch (33 x 23 cm) baking dish. Bake for about 20 minutes.
Pour sauce over chicken and top with 1½ cups of mozzarella cheese. Bake an additional 10-15 minutes or until chicken is thoroughly cooked (internal temperature must reach 165° F or 74° C).
Remove from the oven and sprinkle a bitof thyme on top. Serve the gluten-free chicken parmesan with pasta, steamedvegetables, or a fresh salad. Enjoy!

Notes

Can I make ahead and freeze gluten-free chicken Parmesan?
Yes, you can! To freeze it, bread and bake the chicken breasts according to the recipe and then let them come to room temperature. Place them on a sheet pan lined with parchment paper and freeze for 2-3 hours before transferring them to a sealable freezer bag (do not overlap them). Freeze the sauce and cheese in separate bags, or add them fresh when baking the complete Chicken Parmesan dish. Freeze for about 2 months! Thaw everything overnight in the fridge, assemble the dish according to the recipe, and reheat it in the oven for 15-20 minutes or until hot (the internal temp of the chicken must be 165° F).
Storage
Store cool leftovers in an airtight container in the fridge for up to 3-4 days.
Reheat in a microwave-safe deep dish, covered, for about 2-3 minutes or until hot (internal temp must be 165° F).

Nutrition Information

Show Details

Calories 567kcal (28%) Carbohydrates 32g (11%) Protein 71g (142%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 246mg (82%) Sodium 1115mg (46%) Potassium 1478mg (42%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 829IU (17%) Vitamin C 11mg (12%) Calcium 298mg (30%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 567 kcal

% Daily Value*

Calories	567kcal	28%
Carbohydrates	32g	11%
Protein	71g	142%
Fat	16g	25%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Cholesterol	246mg	82%
Sodium	1115mg	46%
Potassium	1478mg	31%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	829IU	17%
Vitamin C	11mg	12%
Calcium	298mg	30%
Iron	3mg	17%