Breaded Chicken in Marinara Sauce

Chicken Parmigiana is a traditional and authentic Italian dish. Tender breaded breasts of chicken covered with a rich marinara sauce, melted mozzarella cheese and topped with grated fresh Parmesan cheese. This recipe has been passed down through my family for generations. The combination of flavors from fresh mozzarella and Parmesan cheese, sun-dried tomatoes, basil and olive oil are simply delizioso (delicious).

But with tradition comes change. A healthy change! Hence, my rendition, Breaded Chicken in Marinara Sauce.  No gluten, no dairy and less fat, but still amazingly delizioso.

For this traditional Italian dish, I bread the chicken with almond flour, ground Mesa Sunrise Gluten-Free Cereal and Italian herbs oregano and basil. Oregano adds a pungent and slightly peppery flavor and basil adds a fragrant and sweet taste to the tender moist chicken. I then drizzle either a Cabernet Marinara or Garden Vegetable Sauce over the chicken.

So grab an apron, turn on the music, Dean Martin of course, and join me in my kitchen.

Buon Appetito!


Breaded Chicken in Marinara Sauce

  • 1-25 oz jar of Muir Glen Organic Cabernet Marinara or Garden Vegetable Sauce
  • 2 to 4 boneless, skinless chicken breasts or 1 to 2 packages of Trader Joe’s chicken tenders
  • 1/3 to 1/2 cup of blanched almond flour
  • 1/2 to 3/4 cup finely ground, gluten free, Mesa Sunrise cereal – Nature’s Path (I use this in place of bread crumbs)
  • 1 tablespoon crushed dried oregano
  • 2 tablespoon crushed dried basil
  • 1 egg
  • 1/3 cup almond milk

Whisk together the egg and milk in shallow bowl and set aside. Mix almond flour, cereal and seasonings in shallow bowl and set aside. Dip the chicken breasts in the almond flour, cereal mixture and then in the milk and egg mixture and then again in the almond flour, cereal mixture.

Heat, lightly oiled, large skillet over medium-high heat. Place chicken in skillet and brown the chicken on both sides until golden, about 3 to 4 minutes on each side.

Lightly drizzle marinara sauce in large baking dish, just to lightly cover bottom of dish. Set chicken in baking dish. Drizzle marinara sauce over chicken.

Heat oven to 350°. Lightly cover baking dish with unbleached parchment paper. Bake chicken for 20 minutes.

Note:  You can make your own sauce but, I have found it less expensive and easier to use Muir Glen. I like to use chicken tenders but, chicken breasts will work in this recipe. Make sure to tenderize your chicken, especially if you use the whole breast. Be sure  to adjust the measurements according to how much chicken you use. Remember you can always add or make more seasoning, almond flour and cereal mixture. You can also add salt, pepper and garlic for taste.

Buon Appetito!


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