Gluten And Egg Free Chicken Parmigiana

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup olive oil (125ml)
• 3 garlic cloves (minced)
• 1 kg tomato (vine-ripened chopped)
• 3/4 cup fresh basil leaf (chopped)
• 5 slices gluten free bread (250 grams torn)
• 1/2 cup gluten-free flour
• 1/2 cup low-fat plain yogurt
• 500 g chicken (4 schnitzels uncrumbed)
• 100 g mozzarella cheese (grated)
• spinach (baby to serve)

Recipe

• 1 heat 2 tablespoons oil in a non-stick frying pan over medium high heat and add two thirds (2/3rd) of the garlic and cook for 30 seconds or until fragrant.
• 2 increase heat o high and add tomato and season with salt and pepper and cook stirring occasionally for 5 minutes or until tomatoes have just collapsed and then stir in 1/2 cup basil.
• 3 meanwhile process bread and 2 tablespoons flour until fine crumbs form and the add remaining basil and process until finely chopped and transfer mixture to a large plate.
• 4 place remaining flour on to a plate and season with salt and pepper.
• 5 whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.
• 6 coat 1 schnitzel lightly in flour, shaking off excess and dip in yoghurt mixture, shaking off excess ad then coat in bread mixture and place on a plate and repeat with remaining schnitzels with the flour, yoghurt mix and bread mix.
• 7 heat remaining oil in a large non-stick frying pan over medium heat and cook schnitzels in batches, for 2 to 3 minutes each side3 or until golden and just cooked through, adding more oil if needed and transfer to a plate lined with paper towel.
• 8 preheat grill (broiler) on medium high heat and arrange chicken in a single layer on a large baking tray and spoon over tomato mix and the3n sprinkle with cheese and grill for 3 to 4 minutes or until cheese in golden and serve with spinach (personally i would steam the spinach).