Monday, July 18, 2011

Parmesan Crusted Chicken (Over Fusilli with Tomatoes and Spinach)

You eat with your eyes way before you ever taste the food. This dish is a perfect example. Just looking at this picture is making my mouth water!

Here is my recipe:
4 5-ounce chicken breasts, boneless and skinless
Pinch Salt to taste
Pinch pepper (optional)
2 tablespoons butter
1 cup gluten free bread crumbs
1 cup gluten free flour blend
2 eggs slightly beaten
1 cup Parmesan cheese freshly grated
Fusilli with Tomatoes and Spinach (Click for Recipe)

Here is how I did it:
Preheat oven to 350° Fahrenheit.

Season boneless, skinless chicken breasts with salt & pepper to taste; set aside. Place butter in small skillet over medium heat. When butter is completely melted, add bread crumbs, stirring until lightly browned, about 4 to 5 minutes. Remove from heat and pour into shallow dish. Add grated Parmesan cheese and mix.

Place slightly beaten egg in separate shallow dish. Spray non-stick spray on baking dish large enough to hold 4 chicken breasts. Line up the three shallow baking dishes in the following order—flour, eggs and then the bread crumb mixture. Dredge each chicken breast in the flour, then dip in the slightly beaten egg & then roll in the bread crumbs. Place each coated chicken breast in prepared baking dish.

Bake for 25 to 30 minutes or until when cut, juice runs clear. Remove from oven & allow cooked chicken to rest for 5 minutes before slicing.

Servings: 4

Author: Dr. Jacquelyn P. Horne
Copyright: 2012


  1. Really nice Blog. If you are involved in food trade i.e. restaurant or take away business, then you require reliable catering equipment suppliers’ help. This will ensure that you run your business without any problems or complications.

    Food presentation


  2. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from


Thank you for your comment.