As we settle into our new home, we were searching for a cozy Italian American recipe that’s good for the soul and somewhat easy to make. One of our favorites happens to be Chicken Parmigiana. We decided to make an easier, gluten-free version with little prep time. While we love to make our own sauce, we made it easy and bought a can of Citarella’s Vodka Sauce and added some spices and fresh basil.
Here’s how to make a delicious gluten-free Chicken Parmigiana quickly!
Ingredients:
- 1 jar Citarella Vodka Sauce
- 3 organic chicken breasts
- 6 basil leaves
- 2 eggs
- 4 greenhouse miniature tomatoes, diced
- 4 cloves of garlic, chopped in thick slices
- 1 tbsp. and 1 tsp. of olive oil
- 1/2 tbsp. of butter
- Alaia’s Gluten-Free Bread Crumbs
- Jovial Cassava Gluten-Free Spaghetti
- Pinches of: salt, garlic, oregano, Penzey’s Spices Pasta Sprinkles and Penzey’s Spices Justice.
Directions:
Mix jar of sauce, miniature tomatoes, garlic, olive oil, salt, garlic powder and oregano in sauce pan. Let simmer for 30 minutes at low temperature.
Preheat oven to 400 degrees F.
Remove 3 organic chicken breasts from package. Wash with cold water. Pat dry with paper towels.
Pour breadcrumbs onto flat dish. Mix with granulated garlic and oregano.
Put two eggs in a shallow bowl and add Pasta Sprinkles and Justice from Penzey’s Spices.
In other dish, add breadcrumbs with oregano and garlic.
Simmer olive olive oil then 1/2 tbsp. of butter in a cast iron pan (ours is a 10 inch.) Add oregano and garlic granules.
Dip chicken breast in one at a time in egg batter, letting it drip before dipping into breadcrumbs and coating both sides of each chicken breast.
Place chicken breasts one by one into a cast-iron skillet and cook for about 6 minutes on each side, ensuring all sides are lightly browned.
Cut 1/2 mozarella ball into slices, about 1/4 inch thick.
Remember to stir sauce continuously.
Pour sauce into pan atop chicken.
Place 1 piece of basil on each chicken breast and top breasts with mozarella.
Place cast iron in oven for 15 minutes. If using rubber handle, please remove.
Pour filtered water into pot with a dash of salt and a tsp. of oil. Bring water to a bubbling boil.
Pour in Jovial Gluten-Free Cassava Pasta and stir. Let cook for 11 minutes, stirring continuously.
Drain water from pasta using collander.
Fo last two minutes, broil the chicken.
Remove from oven. Pair with a delicious salad – we used Gilbertie’s Greens and added vinegar and olive oil and tomatoes and onion – and serve! Enjoy!
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