Gluten-Free Organic Chicken Parmesan with Spiralized Zucchini Noodles

Everyone loves comfort food and to me, classic Italian American cuisine is mine. We eat light in my house, so I do a lot of twists on the classics. This recipe is basically subbing a few things to make it gluten-free. With a ton of less starch, you’re not going to feel weighed down and needing to unbutton that first button on your pants!

modern-kitchenette-ideas-kitchenaid-stand-mixer-attachments-handy-zucchini-pasta-spiralizer-quick-vegetables-peeler-machine-simple-storage-kitchen-applianceYou will need a spiralizer in order to make the zucchini and squash noodles. You can find inexpensive plastic ones, but if you have a KitchenAid, I highly recommend their attachment. The plastic ones will eventually break and the KitchenAid attachment is much easier to use and will likely last a lifetime.

What you’ll need (recipe serves 4):
Marinara sauce – I make my own because it’s easy and most on the market have a lot of sugar added. If you don’t make it from scratch, look for a high quality, organic sauce. Read the back label and find one with less sugars.
1 1/2 lbs of organic chicken breast cutlets – I prefer the chicken cutlets because otherwise you will have to slice and tenderize full chicken breasts.
1/4 cup olive oil
2 organic, free-range eggs
1 cup of gluten-free flour
6 oz or so of gluten-free panko crumbs
1 cup shredded mozzarella
1/2 cup shredded parmesan or romano cheese
2 organic zucchinis, spiralized
2 organic yellow squashes, spiralized
Salt & Pepper

Preheat oven to 350° F
In a lasagna pan, spoon a thin layer of the marinara sauce on the bottom of the dish, set aside.
Create a working station next to your stove with the following: spread the flour on a large plate and the panko crumbs on another plate. Beat the eggs in a shallow bowl, with enough room to dredge the chicken through. In a large skillet, heat up the olive oil. Meanwhile season the chicken with salt and pepper. Dredge them first through the flour, then the eggs, then the panko. Pan fry on medium until browned on both sides. Place the fried chicken in the lasagna pan. Spoon sauce over each piece of chicken. Top with the cheeses and bake in the oven until cheese browns, about 20 minutes.
Once the chicken has cooked, remove from oven and allow to rest for about 5-7 minutes. During that time you can sauté the squash noodles. You’ll want to have them tossed in a bowl with salt and pepper prior to cooking. Sauté in a little bit of olive oil for about 4 minutes.
Plate up the chicken, the “noodles,” and top the noodles with marinara sauce and little grated parmesan cheese.

Wine Pairing: A Chianti Classico! With it’s bright fruit, low tannins, and high acidity, it will compliment this dish perfectly.

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