2 servings; 5 min preparation; 25 min cooking time.
This is a healthy version of an Italian-American classic recipe. It’s oven baked and completely gluten-free. And although I cut the amount of cheese that is normally used, It tastes really great.
Chicken Parmigiano is one of the recipes that you cannot get wrong. As most Italian dishes, it’s pretty easy and fast to make, but the clean flavors speak for themselves.
The secret is in the coating of the chicken and the sauce. To stay true to myself, I added more seasonings and used coconut flour. I just love the combination and flavors. On the other hand I left the sauce as pure as possible. The sweetness of the tomatoes gets the perfect balance with the balsamic vinegar and it combines well with the chicken.
- 250 g chicken breast
- 3 tbsp chives
- 1 tsp ground mustard seeds
- 1 tsp ground coriander
- 1/2 tsp onion powder
- 2 tbsp coconut flour
- 1 egg
- 2 tbsp grated Parmesan cheese
- 2 tbsp gluten-free breadcrumbs
for the sauce:
- 150 g cherry tomatoes
- 2 tbsp fresh basil, minced
- 1 tbsp balsamic vinegar
- 1/2 tsp garlic powder
- 1/4 tsp white pepper
- 1/2 tsp salt
Preheat the oven to 200 degrees C/400 degrees F.
Slice the chicken breast in very thin layers. You can use a kitchen hammer to make them even thinner. Season the chicken with salt and pepper.
In a deep plate mix coconut flour, ground mustard seeds, ground coriander, onion powder, salt and pepper. Beat the egg in a bowl. Mix the breadcrumbs, grated Parmesan cheese and chives in another plate.
Dip the seasoned chicken breast in the coconut flour mixture. Dip in the egg en then coat it with Parmesan mixture. Put the chicken on a baking tray and cook in the preheated oven for 25 min.
Sauce: Slice the cherry tomatoes. Mince the basil.
Heat oil in a small sauce pan. Add the tomatoes and the dry seasonings. Stir well. Pour the balsamic vinegar. When the tomatoes start to get softer, add the basil. The sauce is ready in about 7 min.
Take the chicken from the oven. Serve the sauce on top. Enjoy!