Dairy Free Basil Chicken Parmesan
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 large eggs, beaten
- 1 cup gluten free breadcrumbs
- ¼ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 1 tsp dried oregano
- ½ tsp dried basil
- 3 tbsp garlic-infused olive oil, divided
For the sauce
- 1 can (14 oz) crushed tomatoes
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ¼ tsp kosher salt
For the topping
- 1 cup shredded mozzarella cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 2 tbsp finely grated parmesan cheeseChef's tipChoose a grated-style vegan parmesan and use the same amount.
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
- 2
Season the pounded chicken on both sides with 1/2 tsp salt and 1/4 tsp black pepper. Set up a breading station: beaten eggs in one shallow dish, and gluten free breadcrumbs mixed with 1/4 cup Parmesan, 1 tsp oregano, and 1/2 tsp dried basil in a second shallow dish.
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