Velveted Chicken Parmesan
Recipe type: Entree
Serves: 4 servings
- 2 boneless skinless chicken breasts, cut in half horizontally
- 2 egg whites
- ¼ cup cornstarch
- 8 slices gluten free bread
- Extra virgin olive oil
- Salt and freshly ground pepper to taste
- About 1 cup homemade or store bought gluten free spaghetti sauce
- A few slices of mozzarella or provolone cheese
- Grated Parmesan cheese
- Preheat oven to 375 degrees F.
- Whisk egg whites until frothy in a bowl large enough to hold the chicken.
- Whisk in the cornstarch.
- Dredge the chicken breast pieces in the mixture so they’re all coated and leave them in the bowl in the refrigerator for at least a half hour.
- Tear up the bread and put it in a processor. Process to make soft crumbs.
- Put crumbs in a shallow bowl.
- Heat a generous coating of oil in a large skillet over medium high heat.
- Pat chicken breasts on each side into breadcrumbs to coat and add to pan.
- Sprinkle with salt and pepper to taste.
- Cook 2-3 minutes per side until breadcrumbs are well browned. You may need to add more oil to the pan to cook the second side.
- Remove from heat.
- Ladle spaghetti sauce over chicken breast pieces, leaving edges showing.
- Top with sliced cheese.
- Sprinkle with grated Parmesan.
- Transfer pan to oven and bake 8-10 minutes until cheese is melted and chicken is cooked through.
Recipe by Savory Nature at http://savorynature.com/2015/07/23/velveted-chicken-parmesan/
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