Gluten-Free Chicken Parmesan with Cauliflower Gnocchi

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a shallow dish, combine the 1 cup of gluten-free breadcrumbs, 1/2 cup of grated Parmesan cheese, and 1 tablespoon of dried Italian herbs.
2. 2In a separate shallow dish, whisk the 2 large eggs with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until well combined. Dip each of the 4 boneless, skinless chicken breasts into the egg mixture, ensuring it is fully coated, then dredge each in the breadcrumb mixture, pressing firmly to adhere the coating evenly on all sides.
3. 3Heat the 2 tablespoons of olive oil in a large oven-safe skillet over medium heat until it shimmers. Carefully place the coated chicken breasts into the hot skillet and sear for 2-3 minutes per side, until they are lightly golden brown.
4. 4Remove the skillet from the heat. Evenly spoon the 2 cups of marinara sauce over each chicken breast, then top each with the about 225 g of mozzarella cheese. Transfer the skillet to the preheated oven and bake at 205°C (200°C) for 20-25 minutes, or until the chicken reaches an internal temperature of 74°C and the cheese is melted and bubbly.
5. 5While the chicken bakes, heat a separate large non-stick pan over medium heat. Add the about 450 g of cauliflower gnocchi to the pan and cook for 8-10 minutes, stirring occasionally, until golden brown and slightly crispy.
6. 6Carefully remove the skillet from the oven. Serve the chicken parmesan immediately over the pan-fried cauliflower gnocchi.

Related Guides