Who knew dairy free could be so awesome? It was tough coming up with a good dairy free chicken parmigiana recipe, but I was craving it one day so here is my best attempt. The other change I made to what most people think of as chicken parmigiana is I only lightly floured it and baked it. No heavy breading or frying here!
First thing, I preheated the oven to 350* while I started putting everything together.
In a gallon size zip lock bag I combine about three-quarters of a cup of flour, a tablespoon or so of basil and oregano and a teaspoon of sea salt. A pound of chicken breast, which I cleaned, dried and pounded thin went into the bag. Shake well (this part is actually kind of fun) until the chicken is nicely coated.
Meanwhile, heat a tablespoon of extra virgin olive oil in a medium size skillet over medium-high heat. Into the skillet the chicken goes. You may have to do this in stages to avoid overcrowding the skillet. When the chicken is nicely browned, remove to a baking dish. While the chicken was browning, the bottom of said baking dish was coated well with marinara sauce.
Into the blender go one fourteen ounce package of soft tofu that has been drained (not pressed, you want some mositure), a dash of lemon juice, salt, basil, oregano, garlic powder, and onion powder. The spices are to taste, but I probably use about a teaspoon of each. Slowly drizzle in a small amount of extra virgin olive oil (maybe a tablespoon) and blend until the tofu begins to take on the texture of ricotta cheese. You may need more or less olive oil depending on the moisture level and texture of the tofu.
When all of the chicken is nicely browned and in the baking dish, cover well with marinara.
Spoon a generous dollop of the tofu ricotta onto each piece of chicken. Next top the entire dish with your favorite non-dairy mozzarella (I used Daiya shredded mozzarella).
Cover with aluminum foil and bake for fifteen minutes, uncover and bake an additional fifteen minutes.
While the chicken is baking, get a pot of water boiling for your favorite pasta. I used penne this time, but really, any pasta works. Toss with the remaining marinara sauce.
When the chicken is done baking, serve of a scoop of the pasta. You will not even miss the dairy, I promise!!