Nickel Allergy Friendly Chicken Parmesan with Roasted Peppers

Total time50 min

Prep time20 min

Cook time30 min

Nickel Allergy Friendly Chicken Parmesan with Roasted Peppers

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp kosher salt
¼ tsp black pepper
3 tbsp dijon mustard
Maille Dijon Originale Traditional Dijon Mustard No Added Sulfites 7.5 oz Annie's Natural Organic Dijon Mustard Bornier Mustard Dijon - 7.4 Oz Mustard Girl™ American Dijon Mustard Suzie's Organic Dijon Mustard
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3 tbsp milk
1 cup breadcrumbs
½ cup grated parmesan cheese
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp garlic powder
3 tbsp olive oil

For the roasted peppers

2 large red bell peppers
1 tbsp olive oil
¼ tsp kosher salt

For assembling

1 ½ cups marinara sauce
1 ½ cups shredded mozzarella cheese

For serving

2 tbsp fresh basil leaves, torn (optional)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 425°F (220°C). Halve the red bell peppers lengthwise, remove the seeds and stems, and place them cut-side down on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Roast for 20–25 minutes, until the skins are blistered and the flesh is tender. Remove from the oven and set aside; reduce the oven temperature to 400°F (205°C).
2
While the peppers roast, 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. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

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