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Chicken Parmesan Recipe

   
 

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     Chicken Parmesan

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   4-5

Ingredients
5 boneless, skinless chicken breast halves 1 to 1 1/2 inches thick
1 cup Mayo (I used Veganaise for Soy, Egg, and Gluten-free)
1 7oz pkg Italian Style Panko Bread Crumbs (I used Ian's Gluten Free)
1 jar Spaghetti sauce of choice
1 lb Pasta, cooked as directed (I used Ancient Harvest for Gluten- and Egg-free)
2 cups Shredded Mozzarella cheese (Go Veggie makes a great vegan cheese)
Shredded parmesan cheese (optional)
 

Instructions
Preheat oven to 425 degrees F. Spray shallow 9x13 baking pan with a non-stick cooking spray. Coat chicken breasts in mayo then transfer and coat in Panko breadcrumbs. Place coated chicken breasts on baking pan. Bake until thoroughly cooked, about 20-25 minutes. Keep chicken on pan for next step.
Empty spaghetti sauce into a saucepan and heat on stove over medium-low heat just until it begins to boil, stirring occasionally. Spoon approximately 1/4 cup of sauce over each cooked chicken breast. Sprinkle evenly with shredded mozzarella cheese. Return to oven and broil just until cheese is melted. (Use caution when broiling. It should only take a few minutes)
Serve chicken over cooked pasta and remaining pasta sauce. Sprinkle with shredded parmesan cheese and serve.


Originally Submitted
1/31/2017





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