Mmmmm…this was good! Chicken Parmesan without the Parmesan…AKA Chicken Parmless. Delicious!
I will be adding this meal to our normal dinner rotation. Yes, it was THAT good. 🙂
It was made with no dairy, no soy, no egg, no nuts, no corn, no wheat, and no gluten. (except the pasta, I used whole wheat pasta for us, but corn, quinoa, or rice pasta can be substituted to be completely gluten free)
Chicken Parmless
4 Chicken Breast (pounded thin)
1/4 cup Extra Virgin Olive Oil
1 tsp Garlic Powder
1 cup Rice Crumbs (I use Orgran)
1 Tbsp Italian Seasoning
1 tsp Garlic Powder
1/4 tsp Pepper
1/4 tsp Salt
- Preheat oven 350 degrees. Place cooling rack on top of foil lined cookie sheet (this allows chicken to become crispy on both sides and makes for easy cleanup)
- Mix 1/4 cup oil and 1 tsp garlic powder in small bowl.
- Mix rice crumbs, italian seasoning, garlic powder, pepper and salt in shallow bowl.
- Dip chicken in oil, then in crumb mixture to evenly coat chicken and place on rack.
- Cook for 30 minutes.
Allergy Free Sauce
1 28oz. can Pastene Tomato Sauce (It’s one of the only brands I can find that has no dairy,
no soy and no garlic)
1 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, Minced
1 Tbsp Sugar
1 28oz. can Pastene Tomato Sauce (It’s one of the only brands I can find that has no dairy,
no soy and no garlic)
1 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, Minced
1 Tbsp Sugar
- Heat oil in medium size saucepan on medium heat.
- Brown garlic.
- Add sauce.
- Add sugar.
- Bring to boil, then turn to low and simmer until dinner is ready.
ENJOY! I know we did! 🙂
-Elizabeth
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