Gluten-free Chicken Parmigiana
Cuisine: Italian
  • 1½ pounds boneless chicken breasts
  • ½ teaspoon sea salt
  • 1 cup organic ricotta cheese
  • ¾ cup freshly grated Parmesan cheese
  • 8 large fresh basil leaves, rolled and shredded
  • freshly ground black pepper
  • arrowroot powder or tapioca starch for dredging
  • 1 cup blanched almond meal
  • 1 teaspoon dried basil
  • 2 eggs, preferably from pasture raised hens
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons butter
  • 3 cups marinara sauce (homemade or jarred such as Rao's)
  • 8 slices mozzarella cheese
  1. Preheat the oven to 425 degrees.
  2. If the chicken breasts are large you can butterfly them first.
  3. Place the chicken on a cutting board and cover with a sheet of waxed paper or heavy duty plastic wrap.
  4. Use a heavy rolling pin or meat mallet to pound the chicken to about ½" thickness evenly throughout.
  5. Cut to uniform sizes.
  6. Season the pounded chicken on both sides with the sea salt.
  7. Mix together the ricotta, ¼ cup of the Parmesan, the fresh basil and a pinch of salt in a bowl.
  8. Set three rimmed plates or pans in a row.
  9. Sprinkle arrowroot powder or tapioca starch in the first pan.
  10. Beat the two eggs in the second pan.
  11. Mix the almond meal and the dried basil in the third pan.
  12. Divide the ricotta mixture evenly between the flattened chicken pieces.
  13. Starting at the larger end, gently roll up the chicken taking care not to squeeze the filling out.
  14. Secure with toothpicks.
  15. Dredge the chicken rolls gently in the arrowroot or tapioca, tapping off the excess, then dip into the beaten egg letting the extra drip back into the pan.
  16. Roll the chicken in the almond meal mixture.
  17. Heat the butter and olive oil in a large skillet over medium heat.
  18. When the oil is hot, add the chicken, in batches if needed.
  19. Cook until browned and getting crispy on the outside, about 4 minutes per side.
  20. Spread 1 cup of the marinara in a baking pan large enough to fit the chicken in one layer.
  21. Place the browned chicken rolls in the pan.
  22. Top with the remaining marinara. Layer the slices of mozzarella on the chicken and sprinkle with the rest of the Parmesan.
  23. Bake until the chicken is cooked through and the topping is browned and bubbling, about 20-25 minutes.
Recipe by Well Fed Family at