Chicken Parmesan ~ Gluten Free
Jump to RecipeWow! 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!!!
Ingredients
- 6 Medium/Large Boneless, Skinless Chicken Breasts Rinsed and patted dry with paper towels
- ¾ - 1 Cup Gluten Free Bread Crumbs I use Plain, so not to interfere with the spices/seasonings
- ½ - ¾ Cup Grated Parmesan Cheese
- 3 Heaping Tbsp Dried Parsley
- ½ tsp Table Salt
- ¼ tsp Ground Black Pepper
- ½ tsp Garlic Powder
- ¾ Cup Salted Butter, melted
- 3 Tbsp Lemon Juice Juice of 2 Lemons
- Paprika for sprinkling on top
Instructions
- Preheat oven to 350 degrees. Place oven rack in the center position.
- In a large bowl, combine the Bread Crumbs, Parmesan Cheese, Parsley, Salt, Pepper and Garlic Powder until well blended. Set aside.
- In a microwave-proof bowl, melt the butter.
- 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).
- 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.
- 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.
- Bake for approximately 40-45 minutes - check the center Chicken Breast by cutting it in half to check for any pinkness.
- Drizzle juices from pan over the Chicken Breasts before serving. Yum!!!
Notes
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!!! :)