It’s been awhile since I made Chicken Parmesan and I was looking for a healthier alternative to making it the traditional way and came across this recipe on Pinterest. I liked that it used quinoa – a grain that is super healthy and packed full of protein! Plus it’s baked in the oven, so quick cleanup and no need to worry about pan frying. The crust was super crispy and the chicken was tender and moist. I served it along side with a side of whole wheat rigatoni noodles and a side salad. Of course, there were grumbles from my husband and daughter who didn’t want the pasta…since they don’t like spaghetti…weirdos!
1/2 cup dry quinoa
1 cup water
1 Tbsp dried Italian seasoning
1 large boneless, skinless chicken breast, sliced in half
salt & fresh ground pepper to taste
1/2 cup flour
1 egg, beaten
1 cup jarred marinara sauce
provolone slices
In a medium saucepan, combine the quinoa, Italian seasonings and water and cook according to the package instructions. While the quinoa is cooking, preheat oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray and set aside.
Season the chicken with the salt and fresh ground pepper. Dredge the chicken in the flour, dip into the egg and then cooled quinoa mixture. Carefully place on the prepared baking sheet. Continue breading all the chicken until complete. I patted the quinoa mixture onto the chicken to make sure it really stuck.
Bake for 20 to 25 minutes or until the quinoa is golden brown. Top with the marinara sauce and a slice of Provolone. Place back into the oven until the sauce is warm and the cheese has melted. Serve with your choice of sides.
Source: Damn Delicious
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