Thursday, June 6, 2013
Quinoa Crusted Chicken Parmesan
Let me say first that Chicken Parmesan is not in my Top Ten favorite chicken dishes. I don't mind it, you understand, it's just kind of blah to me. But when I saw this twist using quinoa instead of breadcrumbs, I thought it was a good excuse to give it another try.
I couldn't believe the difference the quinoa made. Instead of that bland and often soggy bread coating, the quinoa actually gave it a bit of a crunch. And it adds of bit of extra nutrition to the previously deficient breading. Plus you're not frying the chicken, but crisping it up in the oven.
Use your own freshly-made marinara or your favorite jarred sauce. Use mozzarella if you like, or try some smoked provolone. But please, don't forget the fresh basil!
QUINOA CRUSTED CHICKEN PARMESAN (4 servings)
4 (4-6 oz each) boneless, skinless chicken breasts
S&P to taste
1/4 cup flour
1 egg, lightly beaten
1 1/2 cups cooked quinoa (1/2 cup dry cooked with 1 cup liquid...bring to a boil, cover and simmer 10-15 minutes until water is absorbed)
1 tsp Italian seasoning
1 cup mozzarella, shredded
1/4 cup Parmesan, grated
2 cups marinara sauce, hot
2 Tbsp basil, torn
Season the chicken with S&P, dredge in flour, dip in egg, and coat in the mixture of quinoa and Italian seasoning.
Place the chicken on a rack on a baking pan and bake in a preheated 400F oven until cooked and lightly golden brown, about 25-30 minutes.
Transfer the chicken to a baking dish, top with the cheese and broil until it has melted, about 2-4 minutes.
Plate the chicken and top with hot marinara and freshly torn basil.
Recipe Source: www.closetcooking.com
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