Chicken Parmesan is surprisingly easy to make, if you have a few basic ingredients preassembled. This dairy free version omits the traditional egg dip in favor of Italian dressing, which adds a lot of flavor to the meat itself. You’ll want to ensure that the dressing is dairy free.
The addition of seasoned breadcrumbs enhances the dish, so that every bite is packed with taste. This recipe can easily be doubled or tripled and frozen. Simply freeze the dish after it has been assembled and before it has been baked the second time. To reheat, place – frozen – in a 400 degree oven for 18-20 minutes or until heated through.
1/4 cup bottled Italian Dressing
2-3 lbs boneless, skinless chicken
1/2 cup vegan parmesan, hemp nuts, or almond parmesan
2 tbsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 jar commercial spaghetti sauce
8 oz. vegan mozzarella cheese or 1 recipe dairy free mozzarella cheese
In a large bowl or ziploc bag, combine chicken and Italian Dressing. Allow to marinate at least an hour, or up to 8 hours, in fridge.
In a medium bowl, combine vegan parmesan substitute, hemp nuts or almond parm, bread crumbs or flour, oregano, salt and pepper.
Shake excess dressing off of chicken and dip into cheese/bread crumb mixture, turning and pressing to coat well. Lay onto a rimmed, greased cookie sheet and allow to sit for 10 minutes, to allow coating to set.
Preheat oven to 350 degrees.
Bake breaded chicken at 350 degrees for about an hour or until golden brown.
Place baked chicken in a 2 quart casserole dish. Top chicken pieces with a generous amount of spaghetti sauce. Evenly divide the vegan mozzarella cheese or Non Dairy Shreddable Cheese between the chicken pieces.
(You may freeze extra servings at this point.)
Turn oven to 425 degrees. Place chicken in oven and bake until cheese is melted, about 10-15 minutes. Serve with gf spaghetti (we like Tinkyada) and sauce.