- 4 - 6 boneless skinless chicken breasts cut into halves lengthwise
- 2 cups gfree bread crumbs or - toast some Udi's bread and crumble it up
- 1 cup parmesan cheese grated
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 - 3/4 cups gfree all purpose flour I use Bob's Red Mill brand
- 3 eggs lightly beaten, in a pie plate
- 3 tablespoons olive oil extra virgin
- 2 1/2 cups tomato sauce
- 1 1/2 cups mozzarella cheese grated
- 1 box Quinoa noodles I use Quinoa spaghetti noodles, but any gfree noodles work
- 1 can tomato sauce
- 2 cans tomatoes diced
- 1 tablespoon italian seasoning
- 1 teaspoon basil
- 1 dash salt
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Pound out the chicken breast pieces with a meat tenderizer. In one shallow dish, combine the gfree bread crumbs, 1/2 cup of the Parmesan cheese, oregano and basil. Now set up your 'chicken prep' buffet line... Coat each breast in the gfree flour (shaking off any excess). Dip each breast in the egg and then into the bread crumb mixture.
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When the oil is hot in the non-stick skillet, carefully add the chicken to the pan a few pieces at a time, until golden on both sides. Spread one cup of the tomato sauce in the bottom of a baking dish and top with the golden chicken breasts. Top each breast with the remaining sauce and sprinkle with the mozzarella and Parmesan cheeses. Bake in a 375* degree oven for 20-30 minutes.
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In a separate saucepan, prepare the Quinoa noodles per package directions.
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In a large skillet, add the can of tomato sauce, 2 cans of diced tomatoes, Italian seasoning, basil and salt until warm and bubbly.
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Serve the chicken parm with the Quinoa noodles and simple pasta sauce. Enjoy!
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Serves 4ish.
Enjoy every bite!
