Butternut Chicken Parmesan (Gluten Free)

Fried chicken cutlets on a pink plate topped with butternut squash sauce and mozarella.

Butternut Chicken Parmesan (Gluten Free)

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Servings servings

Calories 553

Author Michelle

Ingredients

For the chicken

1 lb chicken breast
1 egg
3 tbsp arrowroot starch
Salt & pepper
1 tsp dried parsley
½ tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
½ cup gluten free panko
3 tbsp parmesan cheese see notes for dairy free/lower lactose
2 tbsp avocado oil
4 slices buffalo mozzarella

For the sauce

1 medium butternut squash
1 head garlic
1 tbsp avocado oil
Salt and pepper
2 cups chicken broth
2 tsp white wine vinegar

Instructions

Preheat the oven to 400 F and line a large baking sheet with parchment paper.
Butterfly the chicken breast by carefully slicing the chicken horizontally. Cut into two pieces. You should have 4 even, thin pieces of chicken.
Prepare the dredging station by placing a wire rack over a baking dish, then adding the arrowroot starch to one bowl, a whisked egg to another bowl, and combining the seasonings, panko, and parmesan in a third bowl.
Working with one piece of chicken at a time, dredge the chicken in arrowroot starch and shake off the excess. Next, dip in the egg, allowing the excess to run off. Finally, dredge in the panko coating, making sure that the chicken is fully coated. Place on the wire rack. Repeat with all of the chicken. Transfer the chicken to the fridge to allow the coating to set while you cook the squash.

I recommend wearing food safe gloves and using one hand for the arrowroot and panko, and one for the egg wash!

To make the sauce, Slice the top and bottom of the squash off and then slice in half. Scoop out the seeds. Top with most of the oil and salt and pepper and place flesh side down on the parchment lined baking sheet. Slice the head off of the garlic and add it to a piece of foil (or parchment paper) top with salt and pepper and about a bit of oil. Wrap and place it next to the butternut squash.
Roast in the preheated oven for 35-40 minutes or until the flesh is soft. Keep the oven on.
Allow to cool before scooping the flesh into a blender. Squeeze the roasted garlic into the blender and add the broth, sage and vinegar. Blend until a smooth sauce forms and set aside.

You will have extra sauce. Serve it over pasta, or freeze it for the next time you make this recipe!

To cook the chicken, heat the oil over medium high heat in a large, deep pan. Once shimmering, add the chicken in a single layer. Cook for about 3 minutes on each side or until golden and crisp. Set aside.
Line the baking sheet with fresh parchment and lightly spray with oil. Add the chicken and top with 2 spoonfuls sauce, a slice of cheese, and another spoonful of sauce.
Bake in the oven for 10-12 minutes or until the cheese is melted and sauce is bubbly. The chicken should be cooked through to 165 F.
Serve fresh topped with extra parmesan if desired, and basil!

Notes

A note on dairy-free: Obviously, the parmesan is a hallmark of this recipe, but if you want to make it dairy-free, you can leave out the parmesan and use nutritional yeast. Serve the chicken topped with the sauce by itself.

Nutrition