Ingredients :
- 1 cup uncooked quinoa
- 1 tbsp Italian seasoning
- 2 boneless, skinless chicken breasts, cut crosswise in half
- 1 Kosher salt and freshly ground black pepper
- 1/2 cup quinoa flour (or wheat flour)
- 2 large eggs, beaten
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 1/2 cup (or more to taste) marinara sauce, homemade or storebought
- 1/4 cup basil leaves, chiffonade
Method :
- Preheat oven to 400°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.
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