If you love this Italian classic, then you’ll love this recipe! Not only is it tasty, but its Gluten-Free! Pine nuts replace the usual flour coating, adding a crunchy texture and nutty flavor. If you don’t have Italian seasoning on hand, use dried basil, rosemary or thyme—or a mix of all three!
1-2 Tablespoons olive oil
2 cloves garlic, minced
1 large pureed tomato sauce
1 Can tomato paste
1 tsp Italian seasoning (or to taste)
2 tablespoons fresh basil, chopped
Coating for the Chicken:
½ cup pine nuts, coarsely chopped
1 oz. freshly grated parmesan cheese (1/4 cup)
½ tsp dried Italian seasoning
1 lb chicken breasts
2 oz shredded part-skim mozzarella cheese (1/2 cup) (optional)
Salt and freshly ground black pepper
To make the pasta sauce:
- Heat olive oil over medium heat. Add the minced garlic and sauté a few minutes until the garlic is browned. Add in the tomato sauce, tomato paste, Italian season and fresh basil. Simmer for about 20 minutes or until warmed enough to top the chicken.
To make the chicken parmesan:
- Stir together pine nuts, parmesan, and Italian seasoning in a wide, shallow dish. Season chicken on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere. Place chicken in an oiled baking dish and add mozzarella cheese if you are using.
- Bake chicken in a 400° F pre-heated oven for about 30 minutes.
- Spoon ½ cup warm pasta sauce on each plate with the baked chicken parmesan.