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Gluten Free Chicken Parmesan 

This honestly turned out to taste WAY better than I thought. Almond flour is a great option to use as batter and also a great option for people who are gluten free. 

You can try having Zucchini Noodles if you are wanting a pasta substitute like I tried!

And remember, recipes for cooking are not like recipes for baking. It is more flexible with the amounts. The amounts I use are just a guide and you may actually end up with a different amount. If you want more basil or garlic, go for it! If you want less, don't add as much...etc. 

I simply just added the flaxseed for some essential omegas but you don't have to add that if you don't have it. 

Serves 6


  • 6 small Chicken breasts​

  • 2 Eggs​

  • 1-1.5 cup Almond flour​

  • 2 tsp. Dried basil​

  • 1 tsp. Garlic powder​

  • 2 tbsp. Ground flaxseed​

  • To taste Salt and pepper​

  • To taste Tomato sauce (~1 cup, 250mL)​

  • To taste Mozzarella cheese (~100g) ​


  1. Preheat oven to 400F

  2. Combine the flour, basil, garlic power, ground flaxseed and salt and pepper in a bowl

  3. Crack and mix the eggs in another bowl

  4. Dip the chicken in the egg mixture and then coat the chicken in the flour mixture

  5. Place on an oil sprayed pan

  6. Bake for ~15 min (just before it is fully cooked)

  7. Cover the top of each chicken breast with tomato sauce and mozzarella cheese

  8. Bake for another 3-5 min

  9. Enjoy! :)


Created by: Christine Gemmell 

Prepared by: Christine Gemmell

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