Easiest Chicken Parm You’ll Ever Make

For the Roasted Red Pepper Sauce:

16 oz. jar of roasted red peppers

2 TBSP extra virgin olive oil

5 cloves of garlic, minced

1 TBSP basil

Sprinkle of cayenne

Splash of red wine vinegar

1/2 cup plain greek yogurt (non fat)

1/4 cup fresh parmesan

1/2-1 tsp black pepper

Salt to taste

Instructions:

For the sauce (or gravy depending on your background 🙂 )

Place roasted red pepper and garlic in food processor or blender with about 1-2 TBSP of the liquid from the jar. Blend until smooth.

Transfer to sauce pan and heat over medium. Add in basil, cayenne, red wine vinegar, and pepper. If you like your sauce a little on the sweeter side, add a tsp of raw sugar. Bring to a simmer. Once the sauce has been simmering for about 15 minutes add in your greek yogurt and parmesan. Reduce heat to low and simmer stirring for a few more minutes

For the easiest Chicken Parm you’ve ever made in your life….

Place raw chicken breasts in a baking dish (side by side) and salt and pepper them. Drizzle with olive oil, cover in GF Italian bread crumbs (generously), and throw in the oven for 20 minutes. Sometimes I add a tsp of garlic butter on top the crubs, but you don't have to.

After about twenty minutes, take the chicken out of the oven, cover in marinara, parm, and mozzarella cheese and throw back in the oven for another 10-15 minutes. At the end, turn on the broiler for a few minutes to brown the cheese and you are done!

Serve with gluten free angel hair pasta, a side salad and enjoy!

Notes: For the gluten free Italian bread crumbs…

For this recipe I had almond flax crumbs on hand, I mixed in some Italian seasoning and it worked great. However, you can find GF Panko which is probably my favorite.

I also used pre-sliced fresh mozzarella and used one slice cut in half for each chicken breast.

Looking for more help with nutritional habits?

Shoot me an email at amber@FirstCapitalGym.com !!!