The age old question that typically leads to cheers from Justin and groans from the kids (honestly, if it’s not gummies or ice cream, I’m not sure they would ever cheer. NOTE TO SELF-Create gummy dinner recipe). Weeknights are generally chaotic and I know they will only become even moreso, with all of the extracurricular activities the girls want to enjoy. What’s a mom to do? Make enough one night to have leftovers the next, of course. Here is a recipe I found on Cooking Classy and tweaked to make it gluten free for Justin’s Celiac as well! Head over to my pinterest page to try it out for yourself and save, but be sure to note adjustments if you want the Gluten Free option below!
- 3-4 lbs chicken breasts
- 1 C romano cheese
- mozzarella cheese (1-2 C, depending on how much you sprinkle on your chicken breasts)
- lemon juice
- 2 eggs
- 2 Tbsp Bob’s Red Mill Gluten Free Flour
- 1 tsp garlic powder
- 1/3 C olive oil (just regular) *You may need more, depending on how many rounds of pan frying are needed
- 2 1/2 C chex cereal crushed (I just use the Aldi brand, it’s gluten free and cheaper!)
- 1 tsp oregano
- 1 tsp pepper
- preheat the oven to 350 degrees
- Cut the chicken breasts- I first cut each breast in half, then slice them length-wise and if needed, pound out using a meat tenderizer to have a consistent thickness for all of the pieces. I’m a fan of the calphalon brand.
- Salt the top and bottom of each piece and let it sit for 5-10 minutes to soak into the skin
- While you’re waiting, pull out all the ingredients, it makes it less time consuming when you aren’t rummaging around while you’re cooking! Bonus points if you pre-measure the ingredients to live your best cooking life! I often use these little ramekins for food prep, but also dips when we have people over.
- Mix the egg and gluten free flour together in a bowl or shallow dish
- Mix all the other ingredients EXCEPT THE OIL AND CHICKEN in a separate shallow dish (side note, I am pretty sure I have seen gluten free panko crumbs at the grocery store lately, but before some genius invented this option, my crushed cereal became a staple in our pantry, so that’s what we use).
- Dreg the chicken through the egg mixture, then the breading; At this point I am heating my oil in a pan on the stove over medium heat; You can just throw the chicken in as you finish a few pieces or dirty up another plate. I suppose it depends on your love of dishwashing.
- Cook the chicken about 3 minutes on one side (when it’s starting to whiten around the edge/brown on the bottom, flip it over with tongs (or a fork if you’re lazy like me…again with the extra dishes) cook another 2-3 minutes.
- Once chicken has crisped up on the outside (top and bottom) transfer it to a glass cooking dish (or baking sheet). I put down parchment paper (are we seeing a lazy theme here friends?) but aside from cutting down on scrubbing dishes, it does help keep the chicken from sticking to the pan and ruining your crunchy goodness. Top the chicken with a handful of mozzarella and romano (I just eyeball this. Feel free to do the same, depending on the level of cheese you enjoy)
- Pop chicken in the oven for about 8-10 minutes. If you didn’t make the poor life choice of purchasing a Samsung oven like we did, your chicken should be done around this time. If you’re stuck in stupid with me, then give it another 5 minutes or so. Chicken should register 165 with a thermometer. If you’re paranoid, just cut the biggest one open. Is it pink inside? Put it back in the oven for 5 minutes and check again. Stupid Samsung. Great electronics, terrible kitchen appliances.
- Cut lemons into 1/4 if fresh and serve chicken with a squeeze of this, or just a few drops of lemon juice does the same trick! I serve with broccoli and rice, but would also work well with a side of pasta! Enjoy!
You’re probably wanting to see a picture of the finished product now. Yeah, me too. I apparently inhaled it and put the leftovers away before actually thinking this post through. Clearly some learning from the newbie here. I will update the next time I make it, but trust me, it was delish!