Parmesan Chicken with Stir-Fry Veggies

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Parmesan Chicken with Stir-Fry Veggies

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Parmesan Chicken

1/2 C. g.f. tortilla chips, finely crushed
1/4 C. parmesan cheese, grated
1/2 tsp. oregano
1/2 tsp. garlic salt
1/4 tsp. basil
1/4 C. olive oil
4 chicken breast(s), boneless, skinless

Combine first 2 ingredients in a shallow bowl. Put next 4 ingredients in a cup. Lightly brush the chicken breasts with the oil mixture using a pastry brush, then coat both sides with the crushed tortilla chips and cheese. Place on a baking pan, bake uncovered at 400 degrees for 25-30 min.

TIP:  If you don't have a blender or chopper to crush the chips, put them in a large baggie and crush them with a rolling pin; rolling back and forth till you have the desired size.

Kid-friendly Suggestion:  Try slicing the boneless chicken breasts into strips for a fun chicken strip dinner. Serve with a gluten-free BBQ sauce for dipping.


extra light olive oil, heated in pan or wok garlic
chopped sea salt, season to taste
zucchini, sliced
carrot(s), sliced

Heat the oil in a wok or saute pan.  Add the garlic, and cut up veggies.  Stir-fry until crisp tender and season to taste with salt.

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