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THE BEST CHICKEN PARM!
This recipe is a MUST. It’s so easy to make and tastes like you’re out to eat at your favorite Italian spot. I can’t get over how good it came out!
We also made this recipe in Prep School this week and the reviews are in – it rocks!
Ingredients
- Chicken breast
- 1/2 cup Gluten Free flour
- 1/4 cup ground flax
- 1/4 cup nutritional yeast
- 2 tbsp hemp seeds
- Lots of your favorite spices (I used salt, pepper, garlic, basil and oregano)
- 1 egg
- Avocado oil
- Marinara sauce
- Shredded mozzarella or parmesan cheese
- Parsley
Instructions
- Whisk together flour, ground flax, nutritional yeast, hemp seeds, and spices. NOTE: If you don’t have all of the above, that’s ok! You can omit any of those ingredients, use just the flour and spices, or even use finely ground crackers. As long as it’s a powder, you’re golden.
- Beat an egg in a separate dish.
- Slice chicken breasts lengthways to get them thin OR you can pound them with a rolling pin or something heavy.
- Dip the chicken in the egg then coat fully in the flour mixture.
- Heat avocado oil in a pan and fry the chicken 3-4 min per side, until golden brown.
- Transfer the browned chicken breasts to a lined baking sheet or casserole dish. Pour over about 1 cup of your favorite marinara. Top with shredded mozzarella or Parmesan cheese.
- Bake at 400F for 15-20 minutes, until the cheese is melted and the sauce is bubbly.
- Top with parsley and DIG IN!
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