Parmigiana di Pollo (Chicken Parmesan)

Parmigiana di Pollo (Chicken Parmesan)

Chicken Parmesan Recipe

This recipe was a family favorite while I was growing up!   I served it to my husband Cy along with friends Karie and Steve one evening, and it was great!  They loved it!  And I love when I spend the time creating dishes , to hear lots of Ummm’s!  And I’m so full I have to take a walk.  It’s a sign you did well!  Thanks Karie and Steve it was fun!


4 boneless chicken breasts, pounded to about 1/2 -inch thickness

1 large egg

1/2 cup of milk

gluten-free bread crumbs with Italian seasoning

2-3 tablespoons olive oil

8 slices mozzarella cheese (be sure it’s from a gluten-free company).  You can also use a shredded mozzarella equivalent to same amount.

1-16-24 oz. of your favorite gluten free spaghetti sauce.  (I use Prego)


  1.  Preheat oven to 350 degrees.
  2.  Lightly grease a 9 by 13 inch baking dish.
  3.  Mix together the egg and milk with a wire whisk in a mixing bowl.
  4.  Place gluten-free bread crumbs in a wide shallow bowl for dipping.
  5.  Dip chicken breasts in milk and egg mixture, turning and coating thoroughly.
  6.  Heat olive oil in a large skillet over medium high heat.
  7.  Brown chicken in the hot oil on both sides until golden brown, about 3-5 minutes on each side.
  8.  Arrange the chicken in baking dish.
  9.  Place two slices of mozzarella cheese on each chicken breast.
  10.  Pour spaghetti sauce all over the chicken breasts.
  11.  Sprinkle with Parmesan cheese  and a little more mozzarella.
  12.  Bake for 25-30 minutes, or until bubbly.

Serve with spaghetti : (refer to recipe on blog), garlic bread, and tossed salad.  Enjoy!



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