Chicken Parmesan, Spaghetti & Italian Vegetables *Contains Coconut
Chicken parmesan is a classic American-Italian dish that is layered with flavor. It’s hard to go wrong with breaded chicken that is pan-fried to a perfect golden brown, smothered in tomato sauce and topped with melted dairy free cheese. It is a tried and true delicious, and easy chicken parmesan!
Equipment
- Baking dish
- Baking Tray
- Cutting Board
- 1 Gallon sealable bag
- Knife
- Large Pot
- Medium sauté pans
- Plate
- Sauce pan
- Strainer
Ingredients (2 Servings)
- 1 6ozw Chicken Breast, raw
- 2 ozw Rice Cereal
- 2 tbsp Italian Seasoning
- 1/2 lbs Brown Rice Spaghetti
- 1 cup Tomato Sauce
- 2 tbsp Cornstarch
- 2 ozw Dairy Free Mozzarella
- 1 each Zucchini
- 2 ozw Cherry Tomato
- 1 each Shallot
- 1 clove Garlic
- 1/4 ozw Fresh Basil
Instructions
- Preheat oven to 400°F. Place the chicken breasts in a 1 gallon sealable bag along with 1/2C of *rice milk, cornstarch, and half of the Italian seasoning. Seal the bag and mix thoroughly. Set aside at room temperature until a later step.
- Wash and dry all produce. Mince garlic, peel and thinly slice shallots, slice zucchini into 1/4″ thick cut coins, and cut the cherry tomatoes in half. Chiffonade (thinly slice) the basil. Place a large pot of salted water on medium-high heat for pasta.
- Mix the remaining Italian seasoning and a large pinch of salt & pepper in the bag of rice meal breading. Pour breading mixture into a small baking dish. Take chicken breast out of the marinade one at a time and press sides into the breading mixture covering all surfaces of the chicken. Set aside on a plate.
- In a sauté pan, pour enough oil to cover the bottom of the pan. Heat the oil on medium heat. Carefully place the breaded chicken breast into the hot oil. Cook until brown and flip. Once brown on both sides, remove from the pan and place onto a baking tray. Bake in the oven for 8-10 minutes.
- Add brown rice spaghetti to pot of boiling water and cook until Al denté (cooked but not soft), about 8 minutes. While pasta is cooking, use a sauce pot or microwave to heat Chef Gil’s tomato sauce. When the pasta is done, drain the water using a strainer.
- Wipe out the pan used to cook the chicken and return to medium high heat with a drizzle of oil. Add the zucchini, cherry tomatoes, shallots, and garlic to the hot pan with a pinch of salt & pepper. Sauté for about 4-5 minutes, or until the vegetables become tender. When the vegetables are done, add half the basil and season to taste with salt & pepper.
- Remove the chicken from the oven. Spoon Chef Gil’s tomato sauce over the chicken to cover the top. Sprinkle with dairy free mozzarella shreds and return to the oven for an additional 5 minutes, or until the internal temperature is 165°F degrees
- Plate brown rice spaghetti and spoon Chef Gil’s tomato sauce over the pasta and top with chicken and vegetables. Garnish with remaining basil. Serve & enjoy!
Recipe Notes:
Chef Gil's Tips & Tricks:
*Adding cornstarch to your marinade helps tenderize your meat. Additional items needed:
*Adding cornstarch to your marinade helps tenderize your meat. Additional items needed:
- *Rice Milk
- Vegetable Oil
- Salt
- Pepper
Nutrition
Serving: 22.4ozwSodium: 1050mgCalcium: 230mgSugar: 15gFiber: 9gPotassium: 1220mgCholesterol: 125mgCalories: 990kcalSaturated Fat: 5gFat: 24gProtein: 53gCarbohydrates: 146gIron: 10.5mg
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