Chicken Parmesan

About This Recipe

Baked chicken breast tenders coated in ground corn flakes to make a gluten free breading and topped with a red sauce and cheese. The chicken is served with a side of zucchini noodles.

Ingredients

• 2 lbs chicken breast tenders
• 2½ cups cornflakes (you can use breadcrumbs, I use cornflakes because they are gluten free)
• ¼ cup shredded parmesan cheese
• 2 eggs
• ½ cup tapioca flour (cornstarch works as well)
• 10 slices thinly sliced provolone cheese
• 2 Roma tomatoes (sliced)
• 1 tsp oregano
• 5 Tbsp fresh parsley (chopped)
• 1 ¼ cups red pasta sauce
• 3 zucchinis
• Cooking spray

Instructions

1. Preheat your oven to 400°F
2. In a blender, add ¼ cup shredded parmesan cheese, 1 tsp oregano, and 2 cups of cornflakes. Blend until the cornflakes are reduced to a powder.
3. Set up 3 bowls. One with ½ cup of tapioca flour (cornstarch works as well), one with 2 beaten eggs, and one with the ground cornflakes.
4. Dip the chicken breast tenders in the tapioca flour, then the egg wash, and then coat with the ground cornflakes.
5. Spray a sheet pan with cooking spray and place the chicken on the pan. Lightly spray the tops with more cooking spray.
6. Cook the chicken for 10 minutes and remove from the oven. Flip the chicken and cook an additional 5 minutes.
7. Remove from the oven again and top the chicken with 1 ¼ cups of pasta sauce. Evenly spread the sauce across the chicken evenly. Place two thinly sliced pieces of provolone cheese over the top of the chicken.
8. Bake an additional 5 minutes or until the cheese starts to brown and remove from oven.
9. Top the chicken with chopped parsley.
10. While the chicken is cooking, wash your zucchini and form them into noodles using a vegetable spiralizer.
11. There is no need to cook these as they will cook upon reheating in the microwave.
12. Cut the tomatoes into slices.
13. This recipe makes 5 servings. Divide your chicken, zoodles, and sliced tomatoes evenly between your containers.