This recipe offers a delightful twist on the classic Chicken Parmesan, featuring a gluten-free crispy coating and a rich tomato sauce.
Preheat your oven to 400°F (200°C) and grease a baking dish with nonstick spray.
Preheating ensures even cooking and a crispy coating.
If needed, pound the chicken breasts to an even thickness using a meat mallet.
Even thickness helps the chicken cook uniformly.
In a food processor, combine the gluten-free breadcrumbs, half of the Parmesan cheese, garlic powder, paprika, salt, and black pepper. Pulse until well mixed.
Ensure the mixture is evenly combined for consistent coating.
In a shallow bowl, whisk the eggs until smooth.
Whisking the eggs thoroughly ensures an even coating.
Dip each chicken breast into the egg wash, then coat it with the breadcrumb mixture. Place the coated chicken in the prepared baking dish.
Press the coating onto the chicken to help it adhere better.
Bake the chicken in the preheated oven for 20 minutes, or until the coating is golden and crispy.
Check the chicken halfway through to ensure even cooking.
Remove the dish from the oven and pour the marinara sauce over the chicken. Sprinkle with mozzarella cheese and the remaining Parmesan cheese.
Covering the chicken with foil helps the cheese melt evenly.
Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the dish rest for a few minutes before serving to set the cheese.
Serve the chicken hot with your choice of gluten-free pasta or a fresh green salad.
Garnish with fresh basil for a burst of flavor and color.
