Pregnancy Friendly Dairy Free Chicken Parmesan
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Learn more →Ingredients
4 servings
For the chicken
- 2 large boneless, skinless chicken breasts (about 1.5 lb total)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp olive oil
For the breading
- ½ cup all-purpose flour
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup dairy free breadcrumbs
- ¼ cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp dried basil
For the topping
- 1 ½ cups marinara sauce
- 1 cup dairy free mozzarella, shredded
For serving
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place a wire rack on a baking sheet and set aside.
- 2
Halve each chicken breast horizontally to create 4 thin cutlets. Place each cutlet 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 salt and pepper.
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