I served a delish GF Chicken Parmesan, sautéed green beans and the most amazing gluten free capellini pasta from #leveneziane 🍝 to my extended family of hungry skiers ⛷over the Christmas break . It was a mixed crowd of GF/ Non GF and no one could believe this meal Gluten Free. That's a win in my book!
If you haven't tried Le Veneziane GF pasta from Italy, you need to! It's corn based, non GMO and has a texture as close as I have found to *real* pasta.
The chicken prep is super simple, and can be done ahead of time. Scale these ingredients up of down depending on the size of your crowd. I didn't do any actual measuring here, it's not really necessary; just use as much of the breadcrumb mixture as you need to coat all of your chicken. I was cooking for a crowd so I used ~3lb of boneless chicken breast that I cut thin, which made them cook faster.
Boneless, Skinless Chicken Breasts (2-4lb)
Gluten Free Italian Breadcrumbs (enough to coat all of your chicken)
1-2 egg whites whisked with about a TBSP of warm water
2-4 TBSP Fresh Parmesan Cheese, finely grated
2 Cups shredded mozarella
2-4 Tbsp Extra Virgin Olive Oil
1-2 Jars of good quality marinara sauce
Salt, pepper, and garlic powder
1-2 Packages of La Veneziane Capellini (follow package instructions)
1-2lbs of fresh green beans
Season the chicken with salt, pepper and garlic powder, dip into bowl of egg white, then into #iansfoods gf panko crumbs and a few TBSP of fresh parmesan cheese. I find it easiest to put the crumb picture on a large plate.
Pan fry the chicken in batches to brown the crumbs and cook most of the way through, in ~2TBSP of olive oil (enough to coat the bottom of the pan). If you have too many crumbs in the pan between batches, carefully scoop them out to avoid them burning
and spoiling the next batch of chicken.
Cover the bottom of the baking pan (I used pyrex) with a thin layer of sauce. Place chicken in the pan and cover with #raoshomemade marinara sauce (my version of homemade sauce ;) or your family's favorite! Top with mozzarella cheese and a good sprinkle of oregano.
Baked on 350 for 25-30 min until chicken is cooked through, cheese is melted and sauce is bubbling. (oven times may vary. Less time for thinner chicken breasts).
For the green beans: sauté in olive oil, sprinkled with salt, pepper and garlic powder, until tender crisp.
*Order Le Veneziane Pasta here
*You can find Ians GF Panko in many mainstream grocery stores, or online
#GFChickenParm #chickenparm #IansGlutenFree #IansFoods #Doesnttasteglutenfree #Weeknight dinner #easyglutenfree #simpeglutenfree #Celiac #Celiacdisease #Glutenfreefoodie #glutenfreeblogger #gfsavvymama