Gluten-Free Pesto Chicken Parmesan: Sun-Dried Tomato Pesto Chicken Parmesan
This gluten-free recipe is a nice variation on the Chicken Parmesan theme. It uses our homemade gluten-free Sun-Dried Tomato Pesto recipe as a topping for the chicken, which is then all topped with a nice layer of molten cheeses (we use Parmesan and Mozzarella, but you can use whatever types you prefer).
Text Version of Gluten-Free Recipe
Ingredients
Boneless, Skinless Chicken Breasts
Olive Oil
Garlic Powder
Black Pepper
Sun-Dried Tomato Pesto (see separate recipe)
Grated Mozzarella Cheese
Grated Parmesan Cheese
Directions
Using a kitchen mallet, pound chicken breast between plastic wrap (or in zip lock bag), until desired thickness (the thicker the chicken is the longer the chicken will take to cook through), repeat with remaining chicken breasts.
On stove top, in large skillet (I use a cast iron skillet) heat olive oil (approx ½ tablespoon). Add pounded chicken breasts to skillet. Sprinkle chicken breasts with garlic powder and black pepper (as much or as little as desired). Cook on each side until thoroughly cooked, repeat with remaining chicken breasts. Place cooked chicken breast on cookie sheet or jelly roll pan (pan should have sides) which is lined with aluminum foil and sprayed with cooking spray.
Top each chicken breast with one heaping tablespoon of the Sun-Dried Tomato Pesto. Top with grated mozzarella cheese followed by the grated parmesan cheese (again, as much or as little as desired).
Set oven to broil. Once at broil, place chicken in oven. Boil until cheese melts and begins to slightly brown (be careful not to burn).
Note: Chicken is fully cooked before being placed in the oven so the oven is only used to melt the cheese.
