Aahhh Chicken Parmesan - always a delicious family favorite.
There’s a classic version of this recipe right here in our Recipe Box, but I knew I needed to revamp it to 100% Gluten free for my recent eating restriction. (More on this story to come, as I don’t want to confuse anyone, since we teach and believe in FRESH foods and non-restrictive living around here!)
However, to truly battle the autoimmune disease that I have, I have found that eating gluten free is healing me, so I do it! And remaking this recipe (along with many other favorites!) to still be tasty and satisfying was my personal challenge. And after some tweaking and trying, I did it!
THE. WHOLE. FAMILY. APPROVED.
You guys, that’s like Christmas to this health coach mama!
I present to you the Gluten Free version of the Classic Coach Bess Chicken Parmesan & Spinach Bake!
Here’s how to make it:
Ingredients
Boneless, Skinless Chicken Breast Cutlets (or full breasts, sliced into thinner pieces)
Homemade Marinara sauce OR store bought is fine, in a pinch!
FRESH Spinach leaves ( I get the carton of them, they seem to stay fresh longer in those)
Mozzarella Cheese, Shredded (I used about 1/2 cup for my whole recipe to keep dairy minimal - and it was DELISH!)
Olive or other cooking oil (I use probably 2-3 Tablespoons - method explained below!)
1/2 cup Almond Milk, unsweetened to dip chicken in before breading
Gluten-free Angel Hair pasta (or any other “healthy” pasta you prefer)
For Breading:
Gluten-free Italian Breadcrumbs (my fave type is pictured)
Gluten-free Panko
Gluten-free Flour (I prefer Krusteaz brand because it’s not gummy)
Instructions
Stir together equal parts flour, panko, and breadcrumbs to create a dense, delicious breading. Place in a wide, shallow bowl to use for dipping the chicken in.
Put the almond milk in a second bowl, and get the chicken ready for dipping.
Prepare a 9x13 baking dish by lining the baking sheet with aluminum foil, or spray with an oil spray, and preheat the oven to 400 degrees.
Place a large fry pan on medium to high heat, and drizzle the small amount of oil on it. While it’s heating up, begin to dredge the chicken pieces in the milk first, soaking them really well. Then dredge the soaked chicken in the breading, making sure to coat evenly with the crumbs.
Brown/crisp cutlets for 3 minutes or so on each side, then pull then out and bake them for a few minutes on a lined cookie sheet to finish the cooking if they are not cooked through. (This is how I use so little oil in this recipe!)
Pour 1/2 cup marinara sauce into bottom of the pan, then layer the spinach over it. Layer the fully-cooked chicken cutlets over the spinach. Sprinkle the half cup of shredded mozzarella over the top, and baked, uncovered, for about 15-20 minutes (keep an eye on it, each oven is different with time and heat intensity!)
Remove the Bake and let it set on the counter about 10 minutes. This is when you can cook the noodles, as they only take about 7-8 minutes for al dente.
Serve immediately over pasta, enjoy!
Quickly frying the chicken cutlets over medium to high heat to brown them!
Assembling the Chicken Parmesan & Spinach BAKE…
Finished product! MMMM!
I’d love to hear what you think of this one - it’s easy to make “regular” as well. Just use your favorite breading, pasta and sauce and add in the yummy green of the spinach (even my picky eaters eat this one!)
Be sure to join us in the FRESH Start Club (our free hangout online!) where we chat about all things deliciously healthy and FRESH!