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Recipes > Main Meal Recipes > Crumbed Tomato & Parmesan Chicken

Crumbed Tomato & Parmesan Chicken

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I just made this up tonight and it tasted great so have put up the recipe. The quantities of ingredients will vary depending on how many you are feeding. Here are the quantities for 3:

 

Ingredients:

  •  3 Boneless, skinless chicken breasts
  • ½ Cup Gluten free bread crumbs e.g. Orgran
  • 2 Tablespoons grated parmesan cheese
  • ½ Tin tomato pasta sauce Make sure it's a gluten free one!
  • 3 or more thick slices of feta cheese
  • Olive oil spray
  • Roasted or steamed vegetables to go on the side
  • Your choice of herbs e.g. basil, thyme
  • Optional: 3 rashers of bacon

 

Method:

  1. Preheat oven to 180° C.
  2. Spray a roasting pan with olive oil.
  3. Cut a small hole in the side of each chicken breast and try to angle the knife so as to create a deep cave either direction inside the breast. (You are trying to make the breast have a large hollow cavity with minimal opening.)
  4. Stuff feta cheese inside chicken breasts. Pour pasta sauce into a bowl large enough to drag a chicken breast through. Mix parmesan, breadcrumbs and herbs and place on a plate. Individually, for each breast, drag chicken breast through sauce, roll around in crumb mixture, sprinkling some on top if needed, wrap in a bacon rasher (if desired) and place in roasting pan. Tongs help with this. Ensure as much crumb sticks as possible.
  5. Spray olive oil over tops of chicken until crumbs are moistened. Try to avoid blowing off too much crumb with the pressure of the spray
  6. Bake for approx 40 minutes, checking regularly after 30 min. Crumb should brown.
  7. Cut the largest or centre most breast open and make sure it is cooked through before serving with steamed or roasted vegetables. Ingredients given for serving 3 but is very easily scaled up or down. I cooked it without bacon but feedback suggested that a rasher of bacon somewhere would top off an already very pleasant dish.

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