Low FODMAP chicken parmesan
One of the things I like most about running a low FODMAP recipe blog is trying and sharing classic recipes from different countries.
I love to test recipes that I see on social media or television and then make a low FODMAP version of it. This recipe for low FODMAP chicken parmesan or “chicken parm” is one of them.
A very popular recipe in the United States, but fairly unknown to us here in the Netherlands. I thought it would be fun to make a low FODMAP chicken parmesan recipe.
What is chicken parmesan?
Chicken parmesan is a dish with a basis of chicken breast. This chicken fillet is breaded with breadcrumbs or breadcrumbs mixed with parmesan cheese.
You make chicken schnitzels with an Italian twist. You fry those chicken schnitzels and then they go into the oven shortly.
In a tomato sauce with mozzarella on top of it.
So you get delicious crunchy chicken in a yummy tomato sauce with mozzarella. Italian food meets American food.
What can you serve with low FODMAP chicken parmesan?
This dish is often served with pasta. I did that too here. I served my low FODMAP chicken parmesan with gluten-free penne.
I think it must also be really nice to serve the chicken parm with fries on the side. I always love myself some fries next to a piece of crunchy chicken.
Or to make it a lighter meal, you can also serve the chicken parmesan with grilled vegetables from the oven.
You can pick what you like most.
When I serve this dish with pasta, I always like serving a green salad on the side for some extra vegetables.
Print
Low FODMAP chicken parmesan
- Total Time: 50 min
- Servings: 4 1x
- Diet: Low Lactose
Description
Low FODMAP chicken parmesan. Breaded chicken in a tomato sauce with mozzarella. With gluten-free option.
Ingredients
- 100 g (3.5 oz) gluten-free flour (I use Schär Mix It Universal)
- 2 eggs
- 100 g (3.5 oz) breadcrumbs (I made this from leftover spelt bread)*
- 1 handful of fresh parsley
- 40 g (1.4 oz) parmesan cheese
- 1/2 tsp pepper
- 1/2 tsp salt
- 4 chicken breasts
- 2 tbsp olive oil
- 400 ml (13.5 fl. oz.) plain tomato passata
- 1 mozzarella
- 280 (9.9 oz) g gluten-free pasta
- A handful of fresh basil
Instructions
- Preheat the oven to 200 degrees Celsius (392 F).
- Take 3 shallow plates. Put the gluten-free flour in one plate and break two eggs in the other plate. Stir together.
- Divide the breadcrumbs over the third plate.
- Finely chop the parsley and stir it into the breadcrumbs together with the Parmesan cheese. Also stir in the salt and pepper.
- Place the chicken breasts flat between two sheets of cling film. Flatten with a rolling pin until about 1 cm (o.4 inches) thick.
- Dip the chicken breasts in the flour first. Gently knock off excess flour.
- Dip in the egg mixture and then place in the breadcrumbs on both sides. Repeat for all pieces of chicken.
- Heat the olive oil in a frying pan. Fry the chicken breasts for about 2 minutes on each side. Then remove from the pan.
- Take a large oven dish and divide the tomato sauce over it.
- Place the chicken breasts in the tomato sauce and spoon 1 tbsp tomato sauce over each chicken breast.
- Cut the mozzarella into slices and place two slices of mozzarella on each chicken breast.
- Bake the chicken parmesan for 20-25 minutes in the oven.
- Meanwhile, cook the pasta according to the instructions on the package
- Serve the chicken parmesan with pasta, fresh basil, and a nice green salad on the side.
Notes
*Spelt bread is low FODMAP, but not gluten-free. If you want to make the recipe completely gluten-free, you can use gluten-free bread. Schär’s meisterbäckers bread, for example, is suitable for this. This bread is also FODMAP certified.
- Prep Time: 25 min
- Cook Time: 25 min
- Category: Dinner
- Method: Oven
- Cuisine: American
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