Each year my husband requests my gluten-free Chicken Parmesan recipe for his birthday. It’s his all time favorite dinner recipe!
My secret to a healthy twist on classic Chicken Parmesan is to coat the chicken breasts with almond flour, in place of wheat flour. Now, this healthy recipe can be a staple in every gluten-free family’s dinner rotation, it is in ours!
My older son asks to have this parmesan chicken dish every week; for some reason (probably differentiation) my younger son complains about it, and then inevitably devours it. Enjoy.
- Cut chicken breasts in half for thinner cutlets; pat dry
- Dip cutlets in egg, let excess run off then coat with almond flour
- Melt butter over medium heat; then sauté chicken cutlets until deep golden brown on both sides
- Remove chicken and drain on paper towel
- For tomato sauce combine tomato paste, water, Herbes de Provence and garlic in a pan; simmer for 15 minutes
- Place ½ cup tomato sauce on bottom of a 7 x 11 inch baking dish
- Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
- Bake at 400° for 10 minutes
Even though we are on different diets (my older son and I have celiac disease and my husband and younger son have no food restrictions at all), in our home we partake in one family meal. This way, we come together energetically –we share the same space, breathe the same air, and eat the same food. Plus, it’s way easier for me to make one meal!
Here are some of my other healthy dinner recipes: