Step 1

Preheat the oven to 400° F(204° C).

Step 2

In a shallow bowl, combine together cornmeal, thyme, garlic powder, and Parmesan cheese. Set breading mixture aside! Note: If you prefer, you can add a good pinch of salt to the cornmeal mixture. As for those who are on a low-sodium diet, the recipe is perfect as it is (the content of sodium from the Parmesan cheese is enough).

Step 3

Stuffing: Place each chicken breast on a cutting board. You may pound chicken (or not) by covering each breast with plastic wrap and flattening it with a meat mallet on each side. Using a sharp knife, split chicken breast lengthwise, almost through -- to make a pocket.

Step 4

Stuff each breast with 1-2 Tablespoons of mozzarella cheese, leaving a small edge to seal. If desired, you can sprinkle a bit of thyme into each chicken breast pocket. Rub a bit of the beaten egg or water around the edge and pinch to seal.

Step 5

Breading: Dip chicken breasts in the beaten egg.

Step 6

Then, coat each breast with the cornmeal mixture on both sides.

Step 7

Baking: Arrange chicken in 13 x 9-inch (33 x 23 cm) baking dish. Bake for about 20 minutes.

Step 8

Pour sauce over chicken and top with 1½ cups of mozzarella cheese. Bake an additional 10-15 minutes or until chicken is thoroughly cooked (internal temperature must reach 165° F or 74° C).

Step 9

Remove from the oven and sprinkle a bitof thyme on top. Serve the gluten-free chicken parmesan with pasta, steamedvegetables, or a fresh salad. Enjoy!