GF Chicken Parmigiana with Burrata and Honey
GF Chicken Parmigiana with Burrata and Honey
What I love about GF Chicken Parmigiana with Burrata and Honey
Who doesn’t love Chicken Parmigiana? It’s an Italian fan favourite and for good reason! I mean, who doesn’t love crispy fried chicken that’s covered in sauce and melty cheese? Yes please! It’s recently become one of my favourite things to serve for family/friends. It takes a bit of effort but everyone always LOVES it.
If you are a fan, then you are definitely going to love my new version! It’s completely gluten-free and has a few extras that just really level it up. The chicken is breaded through the classic 3-part process, then fried to golden perfection, topped with marinara and burrata cheese and broiled until melty and delicious. What makes it though? A few drizzles of honey, some fresh basil and red pepper flakes are what really finish the dish off and make it absolutely delicious! I love the sweet and savoury mix that’s going on with this recipe! Save this recipe for later! You won’t regret it.
What you will need to make GF Chicken Parmigiana with Burrata and Honey
Here’s a list of ingredients that you will need:
Chicken breast - For 4 servings, you only need 2 boneless, skinless chicken breasts! I love how far they go in this recipe. Cutting them lengthwise results in 4 thin chicken breasts.
Tapioca flour - To keep this recipe gluten-free, we are using tapioca flour in place of regular wheat flour. You can certainly use regular all-purpose flour if you aren’t gluten-free.
Egg - You will need one egg for breading the chicken breasts.
Breadcrumbs - You can use your favourite gluten-free breadcrumbs for breading. If you’re not gluten-free, regular breadcrumbs or panko crumbs also work great.
Parmigiano cheese - Be sure to get the real, authentic parmigiano cheese. This is not “parmesan” cheese which is made in Canada or the U.S. Alternatively, Parmigiano Reggiano is made in Italy. You can find this at most grocery stores in the specialty/imported cheese section.
Spices - You will need dried basil, oregano and red pepper flakes for this recipe. Plus salt and pepper, of course.
Marinara - I definitely recommend using a really good quality marinara sauce. Try to find one that is just tomatoes, olive oil and spices. A short list of ingredients. And if it’s imported from Italy - even better.
Burrata - Now, I know this recipe calls for mini burratas and that may be harder to find than a single large burrata. If a single burrata is all you can find, that will totally work. You may just have a little left over.
Fresh herbs - What’s an Italian recipe without fresh basil! I just love the aroma and flavour of fresh basil. It really makes the overall flavour of this dish. So, don’t skip out on it!
Honey - Drizzling honey on the chicken is an absolute game-changer! It’s SO good! It pairs so well with the other flavours; the acidity from the marinara and mild flavour of the burrata cheese. Seriously, so delicious.
GF Chicken Parmigiana with Burrata and Honey
GF Chicken Parmigiana with Burrata and Honey
Ingredients
- *ghee, for frying
- 2 boneless, skinless chicken breasts cut lengthwise
- 1/3 cup tapioca flour
- 1 egg
- 3/4 cup gluten-free breadcrumbs
- 1/4 cup shredded parmigiana cheese
- 1 tsp sea salt, divided
- 1/2 tsp each of dried oregano and basil
- 1 - 200g jar of marinara sauce
- 2 mini burratas, 50g each
- 1/4 cup fresh basil, for serving
- 2 tbsp honey, for serving
- chilli flakes, for serving
Instructions
- Prepare 3 shallow bowls; one with tapioca flour + 1/2 tsp salt + 1/4 tsp black pepper, one with egg and one with breadcrumbs, oregano, basil, 1/2 tsp salt and 1/4 tsp pepper. Mix the breadcrumbs and whisk the egg and add 1 tsp of water.
- Get a large plate ready to put the cutlets onto before frying.
- Begin the breading process by coating each chicken breast in tapioca flour (shake off excess), then egg and finally all over with breadcrumbs. Lay on the prepared plate until ready to fry.
- Once all of the chicken breasts have been breaded, heat 1 tbsp ghee in an oven-safe skillet over medium-low heat.
- Once the skillet is hot, add the chicken breasts and fry for 3 minutes on each side. You may need to work in batches. I did two batches of two. Make sure the skillet is well "oiled." You will also need to add more ghee as you flip the cutlets.
- Once all of the cutlets are golden and cooked to an internal temperature of 165 degrees, nestle all four back into the skillet. Pour marinara sauce evenly over the cutlets and top each with a half of a mini burrata.
- Set your oven to high broil and broil the cutlets for 5 minutes or until the cheese is melty.
- Remove from the oven and drizzle honey all over. Top with fresh basil and chilli flakes and serve immediately. Enjoy!
Notes
*If you don't have ghee, then I would recommend using avocado oil.
