Chicken Parmesan is surprisingly easy to make, if you have a few basic ingredients preassembled. This tasty version omits the traditional egg dip in favor of Italian dressing, which adds a lot of flavor to the meat itself. 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 lb boneless, skinless chicken

1/2 cup grated parmesan cheese

1/3 cup Seasoned Bread Crumbs or Better Batter Gluten Free Flour

2 tbsp. oregano

1/2 tsp. salt

1/4 tsp. pepper

1 cup shredded parmesan cheese

1 jar commercial spaghetti sauce

8 oz. 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 grated parmesan, 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. Evenly divide the shredded parmesan cheese between the chicken pieces. Top with a generous amount of spaghetti sauce. Evenly divide the mozzarella cheese between the chicken pieces.

(You may freeze extra servings at this point.)

Turn oven to 400 degrees. Place chicken in oven and bake until cheese is melted and beginning to brown, about 10-15 minutes. Serve with gf spaghetti (we like Tinkyada) and sauce.