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Gluten Free Baked Chicken Parmesan


I dream of Chicken Parmesan. At our favorite local Italian spot, it is always a toss up between the Chicken Parmesan and Chicken Milanese. The crispiness of the breadcrumb and cheese coating topped with marinara is hard to beat and it’s equally tough to make this recipe gluten free. We have tried nut flours however none have compared to using the Udi’s bread to replicate this Italian treat! Try our recipe so you don’t get the gluten and still get all of the flavor!! ENJOY!!

From our kitchen to yours, Bennett


1 pound boneless skinless chicken breasts
1 tablespoon Olive Oil
1 cup breadcrumbs (made from Udi’s White Sandwich bread)
1 tablespoon Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon crushed red pepper flakes
2 tablespoons Amy’s marinara sauce
1 tablespoon Kerrygold butter
3 ounces grated mozzarella cheese
Cilantro or Parsley to garnish


Using a food process or high speed blender, grind up two pieces of bread
The yield from the breadcrumbs should be about a cup
Add salt, pepper, Parmesan and crushed red pepper into the bread crumb mixture
Using a metal mallet, pound out the chicken until it is less than 1/3” thick
Lightly coat the chicken with olive oil and then dredge each side into the breadcrumbs
Place both pieces of chicken on a baking sheet and bake for 20 minutes
After 20 minutes flip the chicken over and bake for another 5 minutes
Place marinara sauce on each chicken breast and coat with grated mozzarella (we used the FreshDirect brand)
Bake for another 5 minutes until cheese is melted
Serve with zucchini noodles, sandwiched between more Udi’s gluten free or on its own

Serves 2



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