Try this gluten free chicken parmigiana
<p><strong>Serves <em>5</em></strong></p>
<p>This delicious chicken parmigiana is a fantastic choice for a week night meal. However, it has been specially created to allow those 1 in 7 Australian’s who suffer from IBS (irritable bowel syndrome) to indulge guilt-free.</p>
<p>Recipes and images from <a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742614205&Author=Shepherd,%20Sue">The Two-Step Low-FODMAP Diet and Recipe Book</a> by Dr Sue Shepherd (Pan Macmillan, RRP $39.95).</p>
<p><strong>Ingredients</strong></p>
<ul>
<li>90 g (1⁄2 cup) gluten-free cornflour </li>
<li>2 eggs, lightly beaten 180 g (11⁄2 cups) </li>
<li>gluten-free breadcrumbs </li>
<li>salt and freshly ground black pepper</li>
</ul>
<p><strong>Directions</strong></p>
<ol>
<li>Preheat the oven to 180°C. Set out three shallow bowls. </li>
<li>Put the cornflour into one, eggs into another, and breadcrumbs, salt and pepper into the last. </li>
<li>Coat one chicken fillet in the cornflour, then dip in the egg, and then coat well in the breadcrumbs. Repeat for remaining fillets. 4. Heat the olive oil in a frying pan over a medium–low heat. Cook the chicken for 3–4 minutes on each side or until golden brown. </li>
<li>In a small frying pan, heat the tomatoes, parsley and oregano. Cook slowly, stirring occasionally, for 15 minutes. </li>
<li>Place the chicken on a baking tray. Top with the tomato sauce and cheese. Cover with foil and bake for 15 minutes.</li>
</ol>
<p><strong>Tips</strong></p>
<p>For more details on Dr Sue Shepherd’s dietetics practice, see her website <a href="http://shepherdworks.com.au/">here</a>. <a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742614205&Author=Shepherd,%20Sue">The Two-Step Low-FODMAP Diet and Recipe Book</a> by Dr Sue Shepherd (Pan Macmillan, $39.95).</p>
<p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/chicken-parmigiana.aspx">Wyza.com.au.</a></em></p>
