Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Chicken Parmesan with GF Linguini

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

For the tomato sauce:
3 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1 28-oz. can crushed tomatoes (preferrably Muir Glen)
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sugar
Salt and freshly ground black pepper

For the Chicken:
1 large egg
Salt and freshly ground black pepper
1/2 cup gf bread crumbs (*see tip below)
2 large boneless, skinless chicken breasts, cut in half horizontally
8 oz. gf linguini
3 Tablespoons olive oil
3 oz. mozzarella cheese, grated
1/4 cup Parmigiano Reggiano cheese, grated

Directions

Make the tomato sauce:
Heat 3 tablespoons oil in a large saucepan over medium heat. Add the garlic and saute for about 30 seconds. Add the crushed tomatoes, basil, thyme, oregano and sugar. Season to taste with salt and freshly ground black pepper. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly and the flavors blend, about 10-12 minutes. Adjust seasonings, if necessary, with salt and freshly ground black pepper. Cover and keep warm over very low heat.

Prepare the chicken and linguini:
Prepare the pasta according to package directions. Drain and rinse with hot water.

While pasta is cooking prepare the chicken parmesan. Beat the egg in a shallow dish. Place the bread crumbs in a separate shallow dish.

Preheat the broiler.

Place the chicken breasts, at least 2 inches apart on a large sheet of plastic wrap. Cover with a second sheet of plastic wrap. Lightly pound the breasts with a meat mallet to an even 1/4-inch thickness.

Working with one breast at a time, dip both sides of each breast in the beaten egg, then in breadcrumbs. Place the chicken breasts on a large wire rack set over a jelly roll pan.

Heat 3 tablespoons of olive oil in a large non-stick skillet over medium high heat. When hot, add the chicken breasts and cook until golden brown on each side, about 5 minutes total.

Wash and dry the rack and return to the jelly roll pan. Transfer the cooked cutlets to the wire rack and top each with a portion of mozzarella and parmesan cheese. Place the rack and jelly roll pan under the broiler and broil until the cheese melts and is browned in spots.

To serve, divide the pasta among 4 serving plates and top with a chicken breast. Spoon sauce over chicken and pasta. Serve with extra parmesan cheese if desired.

Tips

We used Tinkyada’s gf linguini for the gf pasta in this recipe (www.tinkyada.com).

We also used Kinnikinick’s sliced bread to make the bread crumbs for this recipe. Toast under the broiler on both sides, let cool and process until fine crumbs result, in a food processor.

Recommended Tools