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Parmesan Chicken with Fresh Tomato Salsa

This gluten-free version of classic chicken parmesan doesn’t skimp on flavor. A parmesan crust envelops the chicken, and a light tomato salsa tops it off.

Getting the parmesan cheese coating to stick to the chicken can be tricky. What works best is to pound the parmesan into the chicken with the flat side of a meat mallet. Add no salt to the chicken — the cheese provides all the salt needed.


Preparation time: 15 minutes

Cooking time: 15 minutes

Yield: 4 servings

4 4-ounce boneless skinless chicken breasts

8 teaspoons sherry

1/2 teaspoon pepper

2 cups coarsely shredded Parmesan cheese (don’t use canned grated cheese)

1/3 cup gluten-free bread crumbs

4 tablespoons olive oil

1/2 medium onion

1/2 small green pepper

4 plum Roma tomatoes

1/2 teaspoon minced garlic

Fresh parsley

2 teaspoons Italian seasoning

1/4 teaspoon salt

  1. On a cutting board and using the meat mallet, pound the thicker portion of each chicken breast to make the thickness of the pieces uniform.

  2. Pour the sherry into a shallow bowl.

  3. Mix 1/4 teaspoon pepper, the cheese, and bread crumbs together on a sheet of wax paper.

  4. Dip each chicken breast in the sherry, moistening both sides.

  5. Press the breasts firmly into the cheese mixture, covering both sides of each breast. Set aside while you prepare the salsa.

    Use a meat mallet to help the cheese adhere to the meat.

  6. Chop the onion, green pepper, and tomatoes.

  7. Mince the garlic and parsley.

  8. In a medium skillet over medium heat, sauté the onion, green pepper, and 1/2 teaspoon garlic in 1 tablespoon of olive oil, stirring frequently, until the vegetables are tender.

  9. Stir in the tomatoes, 2 tablespoons parsley, the Italian seasoning, salt, and remaining 1/4 teaspoon pepper.

  10. Continue cooking until the mixture is heated through.

  11. Preheat a large nonstick skillet over medium-high heat.

  12. Add 3 tablespoons oil.

  13. Set the breasts in the skillet and cook 5 to 6 minutes per side, until the cheese is light golden and the chicken is cooked through.

  14. Remove the breasts from the skillet and set them on paper towels to drain the excess oil.

  15. Place the chicken breasts on a serving platter and spoon the tomato salsa over the chicken breasts.

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