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