Chicken Parmesan ~ Gluten Free

Chicken Parmesan ~ Gluten Free

Wow! This is the tastiest and easiest recipe on the planet!!! My husband truly thought I had been in the kitchen for hours, when in fact it only took less than 30 minutes to get this dish ready to pop into the oven! Then, 40-45 minutes baking time for the juiciest, yummiest chicken ever 🙂 I make 5-6 large chicken breasts at a time, so we are certain to have plenty of leftovers…plus, chicken breasts are usually so large these days, that we each eat just half of a chicken breast. This recipe is perfect for a large family 🙂
A definite 5-Stars in our home!!!

  • 6 Medium/Large Boneless, Skinless Chicken Breasts (Rinsed and patted dry with paper towels)
  • 3/4 – 1 Cup Gluten Free Bread Crumbs (I use Plain, so not to interfere with the spices/seasonings)
  • 1/2 – 3/4 Cup Grated Parmesan Cheese
  • 3 Heaping Tbsp Dried Parsley
  • 1/2 tsp Table Salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 3/4 Cup Salted Butter, melted
  • 3 Tbsp Lemon Juice (Juice of 2 Lemons)
  • Paprika (for sprinkling on top)
  1. Preheat oven to 350 degrees. Place oven rack in the center position.
  2. In a large bowl, combine the Bread Crumbs, Parmesan Cheese, Parsley, Salt, Pepper and Garlic Powder until well blended. Set aside.
  3. In a microwave-proof bowl, melt the butter.
  4. Next, set up a “work station” with the following in a row or circle:
    1. Chicken Breasts
    2. Melted Butter
    3. Bread Crumb Mixture
    4. 9″ x 13″ Baking Dish (you may need 2 Baking Dishes, depending on the size of your Chicken Breasts – do NOT crowd your Chicken).
  5. Dip each Chicken Breast into the Melted Butter, coating well. Then, transfer to the Bread Crumb mixture and roll around to coat completely. Place into the Baking Dish and repeat these steps with the remaining Chicken Breasts.
  6. Once all of the Chicken Breasts have been prepared, drizzle any leftover Melted Butter and the Lemon Juice evenly over the tops of the Chicken. Sprinkle with Paprika.
  7. Bake for approximately 40-45 minutes – check the center Chicken Breast by cutting it in half to check for any pinkness.
  8. Drizzle juices from pan over the Chicken Breasts before serving. Yum!!!

NOTE: The original recipe for this incredible dish came from a wonderful cookbook that was published by the supporters of the American Cancer Society in 1989, called “VIP Cookbook: A Potpourri of Virginia Cooking.” If you can get your hands on one of these cookbooks, it would be well-worth it!!! 🙂

Dinner, Main Dish



Stove-Top Paprika Chicken Bites (Gluten Free)

Stove-Top Paprika Chicken Bites (Gluten Free)

These crispy, yet tender, Paprika Chicken Bites will have your friends and family asking for more! They are delicious served all by themselves or over GF Pasta and my oven roasted veggies! And, the Lemon really comes out when served cold, making this recipe perfect for a picnic lunch. Enjoy 🙂

The Marinade:

  • 1/4 Cup olive oil (or Canola Oil)
  • 1 Large Juice of Lemon (about 1/4 cup)
  • 1/4 Cup Parmesan Cheese, grated or shredded (I use shredded, because that is all we have in our area)
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

The Chicken:

  • 3-4 Medium Chicken Breasts (rinsed, patted dry and cut into bite-size pieces)

The Coating:

  • 1 Cup All-Purpose Gluten Free Flour (I use King Arthur brand)
  • 4 tsp Paprika
  • 1/2 tsp Ground Black Pepper
  • 1 Tbsp Parmesan Cheese, grated or shredded
  • 1/2 Cup Salted Butter (I use Land O Lakes)
  1. In a medium bowl, combine all of the Marinade Ingredients until completely blended.
  2. Place the prepared, bite-size pieces of chicken into a large resealable plastic bag.
  3. Pour the Marinade into the bag with the chicken and close bag securely. Smoosh the chicken around in the marinade to evenly coat. Refrigerate for at least 2 hours.
  4. While the chicken is marinating in the refrigerator, combine the GF Flour Blend, Paprika, Pepper and Parmesan Cheese in a Large bowl, mixing well.
  5. Once the chicken has finished marinating, melt the butter in a Large non-stick skillet over medium heat.
  6. Using a slotted spoon, transfer the chicken pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the chicken pieces.
  7. Once the chicken is ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the chicken around for 1-2 minutes, allowing the pieces to turn golden and crispy. Gently flip the pieces over to cook all sides…you may have to reduce the temperature once things get going ;). Test a piece after about 5 minutes to see if it’s done (no longer pink inside). I usually cook mine for a total of 8-10 minutes.
  8. Serve with your favorite sides, over rice or pasta or just by themselves! They are FULL of flavor :). We serve ours over GF Pasta and my oven-roasted veggies…kind of a Chicken Alfredo Bowl!
Dinner, Main Dish



Lemon Love Notes (Lemon Bars) – Gluten Free

Lemon Love Notes

I have been making these ooey, gooey and crunchy Lemon Bars since I was a child! I have always LOVED Lemon-flavored anything, so this dessert is (and always has been) #1 on my Favorites list!!! These yummy lemon bars are so simple to make and quickly disappear, so you may want to make 2 batches 😉 Enjoy!

Ingredients for the Crust:

  • 16 Tbsp Salted Butter, Softened ((2 sticks))
  • 2 Cup All-Purpose Gluten Free Flour, Sifted (Must be sifted to cut down on graininess (you may substitute regular flour, if you’re not making GF))
  • 1/2 Cup Powdered Sugar

Ingredients for the Lemon Mixture:

  • 4 Large Eggs (slightly beaten)
  • 2 Cup Granulated Sugar
  • 4 Tbsp All-Purpose Gluten Free Flour, Sifted (You may substitute regular flour, if you’re not making GF)
  • 1 tsp Gluten Free Baking Powder
  • 5-6 Tbsp lemon juice (Fresh or bottled)
  • 1 Lemon Zest ((optional))

Topping

  • Powdered Sugar ((optional) as much or as little as desired)

Making the Crust:

  1. Preheat oven to 350 degrees.
  2. Very lightly grease the sides of the 9″ x 13″ baking pan. Set aside.
  3. Using a Stand or Handheld Mixer, fitted with the Paddle attachment, combine the Softened Butter, GF Flour and Powdered Sugar until thoroughly blended.
  4. Press this mixture into the prepared baking pan to evenly cover the bottom.
  5. Bake for 15 minutes or until lightly golden. Remove from oven and let cool a little while you prepare the Lemon topping mixture.

Making the Lemon Topping/Mixture:

  1. Using a Stand or Handheld Mixer, fitted with the Whisk attachment, beat the Eggs until light.
  2. Gradually add the Granulated Sugar to the Eggs and beat until thoroughly blended.
  3. Add the remaining ingredients to the Egg-Sugar mixture and mix thoroughly, until completely smooth.
  4. Pour over the baked Crust.
  5. Bake in the 350 degree oven for 25-30 minutes or until set (no longer jiggling). Note: if the top starts to get too dark, cover pan with foil.
  6. Let cool and then sprinkle with Powdered Sugar. Enjoy!
  7. Enjoy!
Desserts, Snacks
American