Originally, I was planning on making chicken parm, on Sunday, however I was too tired and tied down with work, so I pushed it off till Monday night. Last night rolled around, and I was so excited to make my chicken parm. It was the first time in two years that I was able to enjoy this meal.
Well, it almost didn’t happen. Me being the cultz I am, dropped the sauce all over my apartment floor and running shoes! Luckily some of the sauce stayed in the container, and was able to be saved!! Thinking about it now, if someone had video tape or me, it probably would of been really funny to watch.
Despite almost not being able to enjoy this meal, the end result was great! It was nice to be able to prepare chicken a different way, and I enjoyed this old favorite of mine. I even had some leftover peas and pasta on the side.
Gluten, Dairy-Free Chicken Parm
Boneless Chicken Breasts
Gluten-free Bread crumbs
Optional: Add small amount of Victoria Taylor’s Herbes De Provence Seasoning to bread crumbs
Daiya Cheese (Mozzarella style)
Dip chicken breast in egg. Coat in bread crumb mixture. Preheat oven to 425*. Cook chicken for about 15 minutes. If necessary while chicken is cooking heat sauce. Remove chicken from oven after cooking for about 15-20 minutes. Add sauce and cheese. Cook for about another 15 minutes or until chicken is fully cooked and cheese is melted.(Note: Cooking time and amount of ingredients will vary depending on how many people you are serving)