Gluten-Free Chicken Parmesan with Rice Flour Crust

Instructions

1. 1Preheat your oven to 190°C. At the same time, bring a large pot of water to a rolling boil over high heat. Add the about 450 g of gluten-free pasta and cook for 8-12 minutes, or until the pasta is tender but still firm to the bite; carefully drain the cooked gluten-free pasta and set it aside.
2. 2In a shallow dish, whisk the 1 large egg until the yolk and white are fully combined. In a separate shallow dish, combine the 1 cup of rice flour, 0.5 cup of gluten-free breadcrumbs, 0.5 cup of grated Parmesan cheese, 1 tsp of dried oregano, 0.5 tsp of garlic powder, 0.5 tsp of salt, and 0.25 tsp of black pepper, stirring well to mix.
3. 3Dip each of the 4 chicken breasts into the whisked 1 large egg, ensuring it is fully coated. Immediately transfer each egg-coated chicken breast to the rice flour mixture, pressing firmly on all sides to coat it completely.
4. 4Heat the 2 tbsp of olive oil in a large oven-safe skillet (such as a 30.48 cm cast iron skillet) over medium heat until the oil shimmers. Carefully place the coated 4 chicken breasts into the hot skillet and sear for 2-3 minutes per side, until each side is lightly golden brown.
5. 5Pour the 2 cups of gluten-free marinara sauce evenly over the seared chicken breasts in the skillet. Distribute the about 225 g of mozzarella cheese over the top of the chicken breasts.
6. 6Carefully transfer the skillet to the preheated 190°C oven and bake for 20-25 minutes. The chicken is cooked through when an instant-read thermometer inserted into the thickest part of a chicken breast reads 74°C, and the mozzarella cheese is melted and bubbly.
7. 7Serve the Gluten-Free Chicken Parmesan immediately over the prepared about 450 g of gluten-free pasta.

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