Quinoa Crusted Chicken Parmesan Recipes

PARMESAN CHICKEN & BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°F.
• Stir Parmesan, 1 tablespoon oil, panko, lemon zest, dried thyme, 1/8 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Toss Brussels sprouts, onion and garlic with 2 tablespoons oil and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on a large rimmed baking sheet. Spread out evenly. Add chicken and lemon wedges to the pan. Brush both sides of the chicken with the remaining 1 tablespoon oil. Top the chicken with the Parmesan mixture, gently pressing to adhere.
• Roast, turning the pan from front to back and stirring the sprouts halfway, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F and the sprouts are tender and browned in spots, about 18 minutes. Garnish with fresh thyme and serve with the lemon wedges, if desired.

CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS

Steps:

• Pour the quinoa onto a towel and blot to remove any excess moisture.
• Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
• Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side.
• Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.
• Preheat the oven to 425 degrees F.
• Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.

QUINOA CRUSTED CHICKEN PARMESAN

Steps:

• Preheat oven to 375 degrees F.
• Lightly oil large baking sheet.
• In medium bowl, add milk and chicken breasts, set aside.
• Place potato starch on plate and sprinkle with salt and pepper, set aside.
• In small bowl, add eggs and whisk to blend, set aside.
• Place quinoa in bowl and add basil, stir to blend, set aside.
• Take one chicken cutlet out of milk and dip lightly on both sides in potato starch, shake to remove excess starch.
• Dip starch coated chicken into eggs to coat and then into quinoa.
• Press quinoa firmly into chicken breast, then place chicken on baking sheet.
• Repeat process with the rest of the chicken.
• Sprinkle Parmesan cheese over chicken breasts, evenly.
• Bake for 25 minutes or until cooked through.
• Remove from oven carefully and add 2 tablespoons of marinara over each breast and top with a sprinkle of the mozzarella cheese. Return to the oven for 5 minutes to melt cheese and heat sauce; top with fresh sliced basil if desired.

CRISPY BAKED QUINOA CRUSTED CHICKEN PARMESAN

Steps:

• Season the chicken with salt and pepper, dredge in flour, dip in egg and coat in the mixture of the quinoa and italian seasoning.
• Place the chicken on a rack on a baking pan and bake in a preheated 400F/200C 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 sauce and fresh torn basil and enjoy!

QUINOA CHICKEN PARMESAN

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large saucepan of 1 1/2 cups water, cook quinoa according to package instructions. Stir in Italian seasoning. Season chicken with salt and pepper, to taste. Working in batches, dredge chicken in flour, dip into eggs, then dredge in quinoa mixture, pressing to coat. Place chicken onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, or until golden brown. Top with cheeses and marinara. Place into oven and bake until cheeses have melted, about 5 more minutes. Serve immediately, garnished with basil, if desired.

CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS

Steps:

• Place the quinoa on a clean kitchen towel and blot to remove any excess moisture. Transfer the quinoa to a shallow bowl. Add the breadcrumbs, salt, garlic powder and paprika. Stir to combine well.
• In another shallow bowl, beat the eggs.
• Dip the chicken into the egg and then into the quinoa mixture, pressing evenly to coat.
• Heat a large skillet over medium-high heat. Add a thin coat of oil and working in batches, if necessary, cook the chicken tenders in a single layer until the quinoa is golden and the chicken is cooked through, 4 to 5 minutes on each side. Remove to a plate and serve with ketchup and mustard.