There are a few meals that I make that I feel that my whole family loves. This is one of them. When you eat gluten-free, you do not get to indulge in breaded chicken or Italian food often. I know how that goes…It just seems like those days are over for you. You can only eat rice and beans. Until you find an easy recipe like this to make at home and viola your dining table will be turned into an Italian cucina (kitchen). I could make this recipe again and again, and it would not disappoint. It is a keeper, and so I will share it with you…
This recipe is based on a recipe I made in the past, Crispy Chicken Strips , but this one is a bit modified to fit the idea of having Chicken Parmesan with pasta. It does not have any cheese of any sort, so you may be disappointed if you are looking for a cheesy dish. Yet, in my opinion, the crispy breading over the chicken doused in marinara tastes like the perfect combo and makes me reminisce the days I would go to an authentic Italian restaurant and get a similar dish.
Chicken dry mix breading:
1 1/2 cup of ground almonds
2 cups of organic corn meal
2 ts. of sea salt or a tad more depending on your taste
2 ts. cracked pepper
dash of cayenne pepper
2 ts. paprika
1 TB of dried basil
Liquid mixture to dip:
1 cup of almond/coconut beverage/rice milk
juice of one lemon (about 2 TBs)
1 and a half pounds (or so) of organic chicken breast or local chicken without hormones or additives
*You want to get out a big piece of parchment paper and lay out the chicken breasts. Cut…
