Chicken Parmesan
Featuring Canyon Bakehouse 7-Grain Bread!
Ingredients:
Homemade Breadcrumbs
1 loaf, or 10 slices, of Canyon Bakehouse 7-Grain Bread
1-2 Tbsp extra virgin olive oil
Garlic powder, onion powder, dried basil, kosher salt to taste
Remaining Ingredients
2 chicken breasts, halved
2 large eggs, room temperature
½ cup gluten free all-purpose flour (Bob’s Red Mill always recommended)
1 cup tomato sauce
¾ cup grated parmesan cheese
4 slices mozzarella
4 slices provolone
2-3 Tbsp preferred cooking oil
Kosher salt
Homemade Breadcrumbs
Preheat the oven to 350F. Start by getting about ten pieces of the Canyon Bakehouse 7-Grain Bread onto a baking sheet. Coat each piece with some olive oil, season gratuitously on both sides, and bake for twenty minutes flipping halfway (ten minutes per side). Let the toasted bread cool before going in the food processor, otherwise it will steam and get mushy. Pulse until your desired consistency and reserve.
Keep the oven preheated to 350F as we will need it later.
Assembling the recipe
This recipe will use a classic dredging process. Start with three separate bowls.
In the first bowl, whisk together the gluten free flour, kosher salt, and any additional seasonings you’d like. In the second, crack and whisk together two large room temperature eggs. In the last, measure out a cup plus a little extra of the homemade breadcrumbs and mix with ¼ cup of grated parmesan.
Dredge the chicken in the flour, then egg wash, then breadcrumbs, ensuring they are completely coated. Allow them to rest with the breadcrumbs for a few minutes. Preheat a good amount of oil in a skillet, and cook the chicken for 2-3 minutes per side, or until beautifully golden brown.
In an oven safe dish, place your chicken on a thin layer of tomato sauce, add some sauce on top of the chicken, and top that with provolone, mozzarella, and parmesan cheese. Bake for about ten minutes, finishing under the broiler if you’d like to get some extra color. Serve hot and enjoy!
