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Low-FODMAP Chicken Parmesan Recipe

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Low-FODMAP Chicken Parmesan Recipe
Serves 4
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Ingredients
  1. 2 pounds of chicken (preferably organic, and with all the fat trimmed off)
  2. 2 cups of fresh organic baby spinach
  3. Rao's Sensitive Formula Marina Sauce
  4. 1 (8-ounce) ball fresh buffalo mozzarella, water drained
  5. 1/4 to 1/2 cup of Freshly grated parmesan cheese
  6. 1 cup Ian's Gluten-Free Original Panko Breadcrumbs
  7. 2 large organic eggs, lightly beaten
  8. Sea salt and cracked black pepper
  9. 1 TBS Organic oregano
  10. 1-2 TBS of extra virgin olive oil
  11. 1 TBS butter
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Slice the mozzarella into thin circular pieces
  3. Place two shallow bowls to the left of a plate which should be nearest to the stove
  4. In your first bowl, lightly beat two eggs
  5. Place cup of bread crumbs in the other shallow bowl and mix in salt, pepper and oregano
  6. Put a wide skillet on the stove with a pat of butter or 1 tablespoon of olive oil. Don't turn on the stove until you're done with the next step.
  7. Take each piece of chicken and dip it into the egg mixture, allowing any excess egg to drip off, then dip the chicken in the breadcrumbs and make sure every piece of the chicken is coated
  8. Turn on the skillet to medium-high heat and place all of the chicken in the pan. Fry for 4 minutes on each side until golden and crusty, only turning once.
  9. As the chicken is cooking, lightly grease a glass casserole dish and ladle some tomato sauce to the bottom.
  10. Once the chicken is ready, place it in the casserole dish. Lightly ladle the chicken with sauce and then place mozzarella cheese on top of the chicken breasts and sprinkle on parmesan cheese.
  11. Sprinkle spinach on top, ladle with more sauce and the rest of the cheese.
  12. Measure one tablespoon of olive oil and spread across the top of everything.
  13. Bake for 15 to 20 minutes. Just look to see when the sauce and cheese is bubbly!
  14. Serve with gluten-free rice pasta shells. After I boil the rice pasta I like to put it into a pan on low heat for a couple minutes and toss it with butter, 3-4 fresh, chopped Roma tomatoes and cracked black pepper. Delizioso!
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