Baked Chicken Parmesan Gluten Free_main

Here’s how it went; I was dishing up my own plate and my hubby was already sitting at the table with half of his gone. Probably the sign of a great recipe right?!  This Baked Chicken Parmesan is so crispy, it rivals its traditionally fried counterpart. As with most of my recipes, I wanted it to taste as close to the original as possible. This most definitely fit the bill.

Baked Chicken Parmesan Gluten Free

Almost all the chicken parmesan recipes I’ve come across call for wheat-containing bread crumbs, so it was my mission to create a gluten-free version. While I wanted a way to make it gluten-free, I didn’t want it to taste like it. To get that similar texture on the crust of the chicken, I used one of my favorite gluten-free breads, Dempster’s Gluten Zero, the whole grain version. It worked well because its a lighter bread, and not very dense like many other gluten-free breads. I think the key to getting a great bread crumb texture is toasting the bread beforehand, allowing it to fully cool, then making them into crumbs.

Baked Chicken Parmesan Gluten Free_4

It simply wouldn’t be chicken parmesan without the marinara sauce and cheese on top. But I did go the less traditional route of serving it on spaghetti squash instead of pasta to make it more carb conscious. The method I cook my spaghetti squash is easy and quick, so it only takes a few more minutes than cooking a pot of pasta, and without a pot to wash after! So here’s how I do it…

Kristine’s method of cooking spaghetti squash:

1) Take your spaghetti squash and poke it all over with a fork…don’t be shy.
2) Place on a microwave safe tray, and place in the microwave for 10 minutes on high. (for a small to medium sized squash)
3) After the 10 minutes are done, flip over the squash and cook another 5 minutes.
4) Done! The squash should be soft to the touch.
5) Immediately cut in half, scoop out the seeds, let the steam escape for a few minutes, and scrape out the flesh with a fork.

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