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I'm in pain. There is not a day that goes by that I do not hurt. Sometimes the pain is tolerable and some days the pain is so bad that I cannot stand for more than a minute. On those days Ryan will cook for me. I am very lucky to have a daughter that cares for me physically, financially and emotionally. I thank G_D for Ryan every day.
Ryan decided on Chicken Parm for dinner. The only problem is that she had never made it before! I shouted instructions to her from the living room and she proceeded with the cooking. As you can see in the photo above, Gluten Free Chicken Parm was a delicious success!
2 - 8 Ounce Cans Tomato Sauce
1/2 C Red Wine
1 TBSP Worcestershire Sauce
1 TSP Oregano
1/2 TSP Basil
1 TSP Thyme
1 1/2 TSP Garlic Powder
1 TSP Onion Powder
1/2 Parmesan Cheese, Grated
Kosher Salt & Black Pepper
2 Boneless Skinless Chicken Breasts
2 Eggs, Beaten
1 1/2 C Gluten Free All Purpose Flour
1 TSP Kosher Salt
1 TSP Black Pepper
1 TSP Garlic Powder
1 TSP Onion Powder
1 C Vegetable Oil
4 Slices Mozzarella Cheese
Prepare Pasta according to package directions, set aside.
Heat sauce ingredients in a medium sauce pan until heated through.
Beat eggs and pour into a shallow dish.
In a second dish add the flour and seasonings.
In the third dish you will add the breadcrumbs.
Coat the chicken in the flour first, then the eggs and last the bread crumbs. Place on a plate to dry.
Heat oil in a large frying pan over medium high heat.
One the oil reaches 350 degrees (check with thermometer), place chicken into hot oil.
Cook for 15 minutes on each side.
Remove chicken from oil, place on paper towel covered plate to drain. Add sliced Mozzarella to each piece and tent with foil to melt.
Serve over warm pasta with sauce. Enjoy!