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.
- 4 chicken breasts, boneless, skinless (1 to 1½ lbs total)
- 2 cups blanched almond flour (not almond meal)
- 2 large eggs, whisked
- 6 tablespoons salted butter
- 2 (7 ounce) bottles tomato paste
- 2 cups water
- 1 teaspoon herbes de provence
- 6 cloves garlic, sliced
- 16 ounces mozzarella cheese
- 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; sauté chicken until deep golden brown on both sides
- Remove chicken and drain on paper towel
- For 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
- Place cutlets in a single layer; cover with remaining tomato sauce and mozzarella
- Bake at 400°F 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:
Hi! Do you have somewhere that you post the nutritional values for this (and your other recipies)? It would help so much. Thanks!
Karista's Kitchen says
Hi Elana, I am thrilled to have discovered your website and Almond Flour! It’s a huge benefit not only to my family but my clients as well. Would you use the Almond flour for fried chicken? I’m trying to create a fried chicken for a client who is diabetic. I thought the almond flour might work. Any suggestions. I will probably tinker around in my kitchen testing, but thought you might have already done this. Thanks so much! Karista
Jane Linkenman says
Another cooking adventure from this past week. My family has enjoyed themselves this week other than going out in the artic blast.
I went shopping for ingredients for this recipe only from memory…unfortunately I bought parmesan cheese instead of mozerella. My mistake! I decided we were going to continue as planned and use the parmesan cheese. It turned out to be a cooking lessons for our girls. Our 5 & 8 year old, dipped the chicken in the eggs and then in the mixture (I have not yet purchased the blanched almond flour). I used rice crumps (because it is what I had on hand). My two little munchkins had a blast dipping and frying chicken.
It was so colorful and smelled soooo gooodddd! I put in on the table and I heard oohhh and aaaahhhssss. It was soooo delicious. My husband raved!!! I even took some to work for dinner. Yum!!!!! Yum!!!!
And I also blogged about this recipe and the Chicken, Cherries and Kale recipe on my facebook and my live journal blogs. I actually had someone ask me “what’s kale.” Funny!
Thanks Elana for inspiring me to a new level! My family truly thanks you. I think the next recipe I’m going to attempt is the chicken with plums and olives. Sounds interesting.
Using your recipe as inspiration, I made tofu parm. tonight! My bf gave it a 4.5 out of 5. I just love your blog!!
I just made this and it is awesome.
Thanks so much for the superb recipes.
Now I made Mary’s butter cookies and I did something wrong because they turned out bitter… Any ideas?
i made this last night for dinner… my husband is still raving about it! this is the most amazing chicken parm! who needs wheat or gluten!
Magda -Well, that’s exactly the kind of comment I love to receive! It works for my whole family and I’m so glad it works for your too :-)
I love your blog – it’s one of several I follow faithfully. I recently made this recipe – it just looked sooo good! I thought it’d be “okay” – the whole idea of frying with almond flour was new to me. It turned out absolutely fantastic: neither DH nor my picky 4.5 year old son could tell this wasn’t regular breadcrumbs. It even looked like regular breadcrumbs!! I have not been able to find GF breadcrumbs I like. Up to now I’ve been doing 2 versions of each recipe that required them: one with GF ones for me and regular ones for the guys. No more – this has become a staple for me. Thanks !!
Christine -I would suggest using a combo of 1/2 olive oil and 1/2 grapeseed oil in place of the butter; I find that this approximates both the burning point and flavor of butter and works nicely for sauteing. Elana
We have recently gone off of all refined sugars, wheat, grains, beans, potatoes, and are working on the dairy. We tried this chicken dish last night and loved it. The kids have asked that it be apart of our regular menu.
One question: Have you tried to fry the chicken in Olive Oil? I am wondering if the olive oil would be to strong for this dish. The butter tasted great, but I would rather have the fats from the olive oil.