Cook Time 30 minutes
Total Time 45 minutes
Prep Time 15 minutes
Yield 4 servings
1 cup quinoa
1 tbsp Italian seasoning
2 boneless, skinless chicken breasts,cut crosswise in half
Kosher salt and freshly ground black pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 cup marinara sauce, homemade or store bought
¼ cup basil leaves, chiffonade (thinly sliced)
Preheat oven to 400°F. Lightly oil a baking sheet or coat with non-stick spray.
In a large saucepan of 1½ 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 cheese has melted, about 5 more minutes.
Serve immediately, garnished with basil, if desired.
Source: Damn Delicious
