Chicken Parmegiana

We had some chicken parmigiana for a fancy dinner together, with some focaccia on the side. We have fond memories of eating chicken parmigiana for celebrations, with some very garlicky soup as an appetizer. We cooked some up to celebrate chillier weather, and the idea of being together.

Chicken Parmigiana

2-4 boneless, skinless chicken breasts
1 egg, beaten
3/4 cup gluten free breadcrumbs, made from Millet Oatmeal bread, or another favorite bread crumb method
1/4 cup sorghum flour
1/4 cup parmesan cheese
1 teaspoon garlic salt
Italian seasoning
black pepper
cayenne pepper

marinara sauce, like Hunt's Garlic and Herb
mozzerella cheese, preferably fresh

This is the kind of recipe that gives you what Alton Brown calls club hand, unless you're actually able to follow the instructions to avoid it. I just don't mind washing my hands. Make sure that your chicken breasts have been sliced in half lengthwise, so that the breasts are about 3/4 of an inch thick. On one plate, lay out beaten egg. On another plate, combine breadcrumbs, flour, cheese, salt, peppers and seasoning. Dredge chicken pieces in the egg, then in the breadcrumb mixture.

In a saucepan, heat several tablespoons of olive oil, and then sear the chicken pieces in the oil. Cook for several minutes on each side to brown the coating, and make it all crispy and good.

Pour some marinara sauce into the bottom of a glass dish, and lay seared chicken breasts on the layer of sauce. Top each piece with some fresh mozzarella, and then spoon a little more sauce over the top. Bake in a 350 degree oven for 25 minutes, until bubbly and warm. Top with some fresh basil.