High Fructose Corn Syrup Free Gluten Free Baked Chicken Parmesan with Zucchini Noodles
Total time45 min
Prep time20 min
Cook time25 min
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
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Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb
PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup gluten free flour
- 2 large eggs
- 1 cup gluten free panko breadcrumbs
- ⅓ cup grated parmesan cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- 2 tbsp olive oil
For the topping
- 1 ½ cups marinara sauce
- 1 cup shredded mozzarella cheese
For the zucchini noodles
- 4 medium zucchini (about 2 lb total)
- 1 tbsp olive oil
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack on a large rimmed baking sheet and brush or spray the rack lightly with olive oil.
- 2
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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