Gluten-Free Chicken Parmesan stuffed with cheese, breaded with cornmeal, and baked directly in the oven. One of those easy dinners for busy weeknight days that is comforting and so easy to make!
In a shallow bowl, combine together cornmeal, thyme, garlic powder, and Parmesan cheese. Set breading mixture aside! Note: If you prefer, you can add a good pinch of salt to the cornmeal mixture. As for those who are on a low-sodium diet, the recipe is perfect as it is (the content of sodium from the Parmesan cheese is enough).
Stuffing: Place each chicken breast on a cutting board. You may pound chicken (or not) by covering each breast with plastic wrap and flattening it with a meat mallet on each side. Using a sharp knife, split chicken breast lengthwise, almost through -- to make a pocket.
Stuff each breast with 1-2 Tablespoons of mozzarella cheese, leaving a small edge to seal. If desired, you can sprinkle a bit of thyme into each chicken breast pocket. Rub a bit of the beaten egg or water around the edge and pinch to seal.
Breading: Dip chicken breasts in the beaten egg.
Then, coat each breast with the cornmeal mixture on both sides.
Baking: Arrange chicken in 13 x 9-inch (33 x 23 cm) baking dish. Bake for about 20 minutes.
Pour sauce over chicken and top with 1½ cups of mozzarella cheese. Bake an additional 10-15 minutes or until chicken is thoroughly cooked (internal temperature must reach 165° F or 74° C).
Remove from the oven and sprinkle a bitof thyme on top. Serve the gluten-free chicken parmesan with pasta, steamedvegetables, or a fresh salad. Enjoy!
Recipe Notes
Can I make ahead and freeze gluten-free chicken Parmesan?Yes, you can! To freeze it, bread and bake the chicken breasts according to the recipe and then let them come to room temperature. Place them on a sheet pan lined with parchment paper and freeze for 2-3 hours before transferring them to a sealable freezer bag (do not overlap them). Freeze the sauce and cheese in separate bags, or add them fresh when baking the complete Chicken Parmesan dish. Freeze for about 2 months! Thaw everything overnight in the fridge, assemble the dish according to the recipe, and reheat it in the oven for 15-20 minutes or until hot (the internal temp of the chicken must be 165° F). StorageStore cool leftovers in an airtight container in the fridge for up to 3-4 days.Reheat in a microwave-safe deep dish, covered, for about 2-3 minutes or until hot (internal temp must be 165° F).
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