Ingredients
Method
- Preheat your oven to 450°F (230°C).
- Whisk the eggs in a shallow bowl or pie pan. Set aside.
- In another shallow dish, combine the gluten-free flour.
- In a third shallow bowl, mix the gluten-free panko, gluten-free bread crumbs, grated Parmesan cheese, garlic powder, onion powder, and Italian seasoning.
- Season the chicken breasts with salt and pepper. Dredge each piece in the gluten-free flour, shaking off any excess.
- Dip the floured chicken into the whisked eggs, letting any excess drip off. Then coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Repeat for all chicken pieces.
- Heat a generous amount of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the coated chicken in the hot oil and cook for about 2 minutes per side until golden brown. The chicken will finish cooking in the oven.
- Transfer the golden-brown chicken to a greased baking dish. Top each piece with 2 tablespoons of marinara sauce. Bake in the preheated oven for 10-15 minutes, or until the chicken is cooked through and the sauce is bubbly.
Notes
- Ensure your gluten-free flour and breadcrumbs are finely ground for the best coating.
- Don't overcrowd the skillet when searing; cook in batches if necessary.
- For an extra cheesy top, add a sprinkle of mozzarella before the final bake. Allergens: Eggs, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the skillet when searing; cook in batches if necessary.
- For an extra cheesy top, add a sprinkle of mozzarella before the final bake. Allergens: Eggs, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.