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Gluten-Free Parmesan Crusted Chicken Recipe

I saw an advertisement on TV for Hellmann’s Mayonnaise with this recipe. Whilst it sounded, let’s say interesting, I was intrigued and had to try it.

The first time I tried this recipe I bought some gluten free rice crumbs but I found them too crunchy with an almost sand type texture. The next time I cooked this recipe I therefore made my own breadcrumbs by blending a piece of frozen gluten free bread. It turned out really well, the chicken was very tender and it tasted awesome served with cornmeal mash (cornmeal mixed with milk and cheese) and stir fried vegetables.

 

Parmesan Crusted Chicken

Ingredients:

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 chicken breast halves (about 625 g)
4 tsp bread crumbs

Directions

Preheat oven to 425°F (220°C).
Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.

Do you like to try recipes that are a bit unusual?

 

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Author Information: Petra Aitken, Australia
Petra Aitken was diagnosed with coeliac disease in late 2009. Soon after being diagnosed she started a blog, now known as Adventurous me,gluten free, as she could not find enough information on the internet about gluten free friendly places to eat in her home city. Since the blogs beginnings it has grown to include anything that helps those with gluten allergies or those cooking for people with these allergies to create and enjoy gluten free foods.
Email: sydgfadventures@gmail.com
Website: glutenfreezones.com
Twitter: sydgfadventures

 

About Petra Aitken

Petra Aitken
Author Information: Petra Aitken, Australia Petra Aitken was diagnosed with coeliac disease in late 2009. Soon after being diagnosed she started a blog, now known as Adventurous me, gluten free, as she could not find enough information on the internet about gluten free friendly places to eat in her home city. Since the blogs beginnings it has grown to include anything that helps those with gluten allergies or those cooking for people with these allergies to create and enjoy gluten free foods. Email: sydgfadventures@gmail.com Website: glutenfreezones.com Twitter: sydgfadventures
  • Megan says:

    I’m curious what this would be like breaded with plain gluten free Rice Chex instead of crumbs? Seems easier!

  • Monica says:

    I added basil oregano and garlic salt to the mayo to give it a little extra zing

  • Linda Pickett says:

    I remember this recipe from my childhood ( born 7/23/1954) when all the new ‘easy ‘ recipies were coming out. There were several from Hellmans and many from Campbells ( of which i still make the pot roast. Yummmmmo
    4 pounds of Chuck Roast:bone in
    1can cream is mmm of mushroom soup
    1 envelope Onion Soup Mix
    Pre heat oven to 350 degrees
    Line a roasting pan with heavy duty aluminum foil
    Place roast on foil, empty dry soup mix on top then pour mushroom soup on top of that.
    Cover extremely tight with heavy duty aluminum foil and bake for 2 1/2 hours. That is!
    It is the best Pot Roast I’ve ever had INCLUDING USING MY PRESSURE COOKER.

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