Gluten Free Chicken Parmesan

I love chicken parmesan but I’ve never had much luck making restaurant quality chicken parmesan at home…. until now!  This chicken parmesan was crispy on the outside and juicy on the inside.  The best part… it’s gluten free!!!

2 1/2 cups Gluten Free Panko, divided
4 skinless, boneless chicken breasts, pounded to 1/4″ thick
2 large eggs
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup grated parmesan
1-1 1/2 cups shredded mozzarella
1 1/2 cups marinara sauce
1/4 – 1/2 cup olive oil


  1. Line a baking sheet with foil and place a cooling rack on top.
  2. In a food processor grind 3/4 cup of the Panko until it’s a powder – this will be your flour.
  3. Place ground Panko, salt and pepper in a shallow bowl and gently mix.
  4. Beat eggs in a second shallow bowl.
  5. Combine remaining Panko and parmesan in a third shallow bowl.
  6. Set up an assembly line and dredge the chicken in the ground Panko, shaking off any excess.
  7. Transfer to the beaten egg and turn to coat.  You want the flour to be covered in the eggs.
  8. Allow the excess to drip back into the bowl.
  9. Place the chicken in the Panko parmesan mixture and coat evenly.  Press to adhere.
  10. Heat 1/4 cup oil in a large heavy skillet or a cast-iron skillet over medium-high heat.
  11. Working in batches, cook the chicken until golden brown – about 4-6 minutes.
  12. Flip and cook until golden brown – about 4 minutes.
  13. Transfer to the cooling rack on the pan.
  14. Add more oil if needed and repeat with remaining chicken.
  15. Preheat broiler and place rack in upper third of oven.
  16. Place a 1/4 cup of sauce on top of the breasts down the center.  Try not to get it to the edges.
  17. Evenly divide the cheese on top of the sauce.
  18. Broil for 2-3 minutes or until the cheese in bubbly.

To make gluten free panko all you need to do is grind up Gluten Free Rice or Corn Chex!

Thank you to the Kitchen Whisperer for this wonderful recipe!


IMG_2404 IMG_2407


The Healthiest Brownie Recipe You’ll Ever Try!

Some of you may know that Phil and I decided to go gluten-free a while ago.  For me, the hardest part is the baked goods and most of the gluten free baked goods really aren’t much better for you so we try to avoid bread and other foods with flour as much as possible.

A few weeks ago my wonderful step-mom made the most amazing brownies that, as far as brownies go, are healthy!  You’ve got to try these…. even my kids had no idea that the main ingredient is black beans!



Amazing Flour-less Brownies

1 (14 oz) can low-sodium black beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 tablespoon unsweetened almond milk (or dairy, skim)
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of freshly ground coffee or instant coffee
1 cup semisweet chocolate chips, divided (I used milk chocolate instead)

Preheat oven to 350.  Grease a nonstick 9×9 inch square baking pan with baking spray and line with parchment paper, leaving a 2 inch overhang on all sides.

Blend the black beans, eggs, cocoa powder, sugar, oil, milk, balsamic vinegar, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl.  Fold in 1/2 cup chocolate chips until combined.  Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.

Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.


Recipe provided by