Frankly, I've never truly comprehended the intrigue of customary chicken parmesan. You go to the issue of breading and singing chicken and afterward you place it in tomato sauce, prepare it, and afterward all that scrumptiously fresh covering turns wet.
So this chicken parmesan formula is somewhat extraordinary. Rather than covering the chicken in tomato sauce, you simply place the chicken over the sauce and afterward include the cheddar. It leaves the top decent and fresh! In the event that you need to go above and beyond to save that crunchy breading, simply place the singed chicken on a heating sheet, top with cheddar, and prepare until dissolved. At that point present with the tomato sauce as an afterthought.
The tomato sauce formula is a similar one I utilized in this without gluten lasagna. Your most loved bumped sauce would work similarly too yet the one recorded underneath is superior to anything any locally acquired sauce I've had. Cooking the onions in a touch of red wine includes so much enhance!
- For the sauce:
- 1 tablespoon (14 g) extra virgin olive oil
- 1 1/2 cups (200 grams) diced onion
- 1 1/2 tablespoons (15 grams) minced garlic
- 1/8 teaspoon red pepper flakes
- 2/3 cup (158 milliliters) red wine
- 1 28-ounce (794-gram) can diced tomatoes, undrained
- 1 14.5-ounce (411-gram) can diced tomatoes, undrained
- 1 6-ounce (170-gram) can tomato paste
- 1 1/2 teaspoons dried parsley
- 2 tablespoons (7 grams) chopped fresh basil
- 1 1/4 teaspoons salt
- For the chicken:
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds or 680 grams)
- 1/2 cup (70 grams) all-purpose gluten-free flour
- 2 large eggs (100 grams, weighed out of shell)
- 1 cup (112 grams) gluten-free breadcrumbs
- 1 tablespoon Italian seasoning
- 3/4 cup (82 grams) grated Parmesan, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- About 1/2 cup (118 milliliters) extra virgin olive oil
- 8 ounces (227 grams) mozzarella slices
- First, prepare the sauce. In a large pot over medium heat, cook the onion in the olive oil until the onion is softened, about 6-9 minutes. Add the garlic and cook for another minute. Add the red pepper flakes and red wine and cook for about 3-5 minutes or until most of the wine has been absorbed. Add the remaining sauce ingredients and simmer over low heat for about 15-20 minutes, stirring occasionally. Add more salt to taste. Remove from the heat and let cool while preparing the chicken.
- Preheat the oven to 400°F (205° C). Place the flour on a large plate. Place the eggs in a wide bowl and beat with a fork. Place the breadcrumbs, Italian seasoning, 1/2 cup (55 grams) Parmesan, salt and pepper on a large plate and mix together. Pound the chicken breasts until thin and then salt and pepper them.
- In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. While the pan’s heating up, dredge both sides of the chicken in the flour, then the egg. Let the excess egg drip off and then dredge the chicken in the breadcrumb mixture. Fry one or two breasts at a time (it’ll depend on how large the breasts are and the size of your pan) for about 2-3 minutes per side until golden brown. Add more olive oil, if necessary.
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