Low-FODMAP Chicken Parmesan Sheet Pan Recipe

Опубликовано: 09 Апрель 2025
на канале: FODMAP Life

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Check out this super simple and delicious low-FODMAP version of Chicken Parmesan. Enjoy!

RECIPE
Servings: 4
**Please stick to one serving per sitting in order to keep this dish low-FODMAP

Ingredients
• 4 Roma tomatoes, chopped
• 2 tablespoons + 2 teaspoons garlic-infused olive oil (or evoo), divided
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 8 ounces uncooked gluten-free linguine
• 2 (8-ounce) boneless, skinless chicken breasts
• 2 large eggs, beaten
• 1/3 cup plain gluten-free panko (Japanese-style breadcrumbs)
• 1 ounce part-skim mozzarella cheese, shredded (about 1/2 cup)
• 1 ounce Parmesan cheese, grated (about 1/2 cup)
• 1/4 cup torn fresh basil (about 1 ounce)

Instructions
Preheat oven to 425°F. Spread aluminum foil across a rimmed baking sheet, and build a 1-inch-tall edge on all sides to make a “pan.” Place tomatoes, 2 teaspoons oil, and 1/4 teaspoon each of the salt and pepper in foil pan; stir to combine. Bake in preheated oven 20 minutes.
While tomatoes bake, cook linguine according to package directions. Drain and add to serving bowl. Add remaining 2 tablespoons oil and tomatoes; stir to combine. Cover to keep warm.
Cut each chicken breast in half horizontally, parallel to work surface, to form 4 thin cutlets.
Place eggs in a shallow dish. Place panko in a second shallow dish. Dip chicken cutlets, 1 at a time, in egg, letting excess drip off. Dredge in panko, pressing firmly to adhere to both sides of cutlets. Place coated cutlets on baking sheet beside foil square. Bake chicken and tomatoes until chicken is done and tomatoes are lightly browned, about 15 minutes.
Increase oven temperature to broil with oven rack 6 inches from heat. Top each cutlet evenly with cheeses. Broil until cheese is bubbly, about 3 minutes.
Add pasta to serving bowls; top chicken over pasta. Sprinkle servings with basil.

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