Eat: Recipe: Gluten Free Corn Free Chicken Parmesan with Okra

Chicken Parmesan with Okra

Chicken Thighs

Chicken Breasts

Gluten Free Pasta Sauce (Marinara is best) (Watch for Vodka Sauce)

4C Gluten Free Bread Crumbs

Pillsbury Best Gluten Free Flour Blend

Onion (red or white)

Okra

Mozzarella

Parmesan Cheese

Olive Oil

Canola Oil (lots)

1.        Pound chicken into flat pieces as desired. 

2.       Mix bread crumbs and Pillsbury flour about 1/1 ratio

3.       Dry chicken with paper towels

4.       Rub chicken with breading mix to rejection (until it can’t hold anymore)

5.       Heat large skillet or pot with canola oil very hot

6.       Drop chicken into canola oil once hot (be careful)

7.       Cook 10 minutes or so (I recommend trying a small piece for optimal cooking)

8.       Remove chicken, empty oil, clean skillet. 

9.       Heat skillet over high heat, add splash olive oil.

10.   Put chicken into heated skillet, add mozzeralla on top of each piece.  Cook 3 min covered.

11.   Add pasta sauce on all – cook 5 min covered on low/med.

12.   Remove and serve hot! 

Okra:

1.        Cut okra and onions into slices and small pieces removing ends from both

2.       Skillet needs olive oil, garlic salt (optional), and med heat.

3.       Cook while cooking the above chicken, stirring regularly. 

4.       Add parmesan cheese 4 minutes before serving to ensure melt. 

 Serve two together.