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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Quinoa Crusted Chicken Breasts

"The quinoa crust is a great alternative to breadcrumbs!"



INGREDIENTS:
4 boneless skinless chicken breasts
1/2 cup flour
1 cup chicken broth
1/2 cup dry quinoa
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 egg whites, whisked
1/4 cup Parmesan cheese

PREPARATION:
Preheat oven to 350 degrees F


1.     In a saucepan, bring chicken broth and quinoa to a boil.  Cover and simmer for 15-18 minutes; until all liquid is absorbed.  Remove from heat and let sit for 5 minutes.

2.     Using a fork, fluff quinoa then put into a mixing bowl.  Sprinkle chili powder, cumin, pepper, salt, cayenne pepper and paprika over the quinoa.

3.     Using a fork, gently fluff to mix spices throughout the quinoa.

4.     Add the mixed egg whites to the quinoa and gently mix to evenly distribute the egg whites.

5.     Put flour on a flat dish.  Dredge each chicken breast in the flour coating completely. 

6.     Place breasts in a glass baking dish sprayed with non-stick cooking spray.  (About 1” apart)

7.     Distribute the quinoa mixture evenly between the chicken breasts and using a fork, gently press to cover each breast.

8.     Sprinkle the Parmesan cheese over each chicken breast.

9.     Bake for 30-35 minutes.

10.  Serve and enjoy!

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