Tuesday, September 4, 2012

Chicken Parm: Gluten Free and Light

Here is a lighter and gluten free version of the timeless favorite: Chicken Parmesan.

3 Chicken breasts, sliced in half horizontally to get 6 thin slices of chicken.
1 Cup gluten free flour
1 egg
2 egg whites
1 Cup Parmesan cheese, shredded
2 Cups crushed rice chex
1 Tablespoon Italian Seasoning

Preheat oven to 375 and lightly grease a broiler pan with non stick cooking spray.

Set three shallow bowls out on the counter.

In bowl one, set the flour.

In bowl two, whisk egg and egg whites.

In bowl three, combine cheese, chex and seasoning.

Coat each chicken piece in the flour, then in the egg, then in the cheese mixture. Arrange on broiler pan and bake until cooked through; about 30 minutes. Top with your favorite spaghetti sauce.

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