Baked Chicken Parmesan

Ingredients

Instructions

1. 1

   PREP: Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top (this allows air to circulate for maximum crispiness). If you don't have a rack, just use the foil-lined sheet. If chicken breasts are thick, pound them to an even 1/2-inch thickness between plastic wrap using a meat mallet or rolling pin.

2. 2

   SET UP BREADING STATION: Set up two shallow bowls. In the first, beat the eggs with a fork. In the second, combine gluten-free breadcrumbs, grated parmesan, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper. Mix well.

3. 3

   BREAD THE CHICKEN: Pat chicken breasts completely dry with paper towels. Dip each breast in beaten egg, letting excess drip off. Then press firmly into the breadcrumb mixture, coating both sides and edges. Press the crumbs on so they adhere well. Place on the prepared rack or baking sheet.

4. 4

   BAKE UNTIL CRISPY: Spray the tops of the breaded chicken generously with cooking spray or drizzle with olive oil. Bake for 20 minutes until the coating is golden and crispy and the chicken is cooked through (internal temp 165°F). The coating should be deeply golden and crunchy.

5. 5

   ADD TOPPINGS: Remove from oven. Spoon about 1/3 cup marinara sauce over each chicken breast, spreading to cover the top but leaving edges visible. Top each with a generous amount of shredded mozzarella. Return to oven and bake 8-10 more minutes until the cheese is melted, bubbly, and starting to brown in spots.

6. 6

   SERVE: Let rest 3-4 minutes (the cheese is very hot). Garnish with fresh basil leaves and extra parmesan if desired. Serve with gluten-free pasta, zucchini noodles, or a green salad.