15 January 2013

In My Kitchen: Quinoa-Crusted Chicken

Good Tuesday morning!
As promised, here is one of the recipes we tried in the Laws Nest this week. This little gem came from the Rachel Ray Magazine and it was awesome! I will never use breadcrumbs again to bake chicken with. I typically eat chicken only if its off a grill, but this has changed my mind. And it was SUPER easy!
 I didn't get my own photo so I am going to use Rachel Rays!
Quinoa-Crusted Chicken
Here is what you'll need:
3/4 cups cooked quinoa
4 (or 2 if there is just two of you) skinless, boneless chicken breasts
1/4 cup Dijon mustard
1 tbsp. chopped fresh thyme and more for serving
olive oil cooking spray
1. Position a rack in the center of your oven, and preheat to 300*.  Line a baking sheet with parchment paper and spread the quinoa evenly on the paper. Bake until lightly toasted (about 25-30 minutes). Let cool, then transfer to a bowl and break up any clumps. Toss parchment paper
2.Increase over to 425*. In a large bowl, combine chicken, Dijon mustard and thyme, season with pepper. Mix all together so chicken is evenly coated.
3.Place a cooling rack on top of your baking sheet. (this is so the sheet will catch the quinoa that falls and you wont have a messy oven)
4. Dip the chicken in the quinoa, making sure both sides are coated well. Then place breasts on the rack.
5. Spritz chicken with cooking spray ( i skipped this step) . Then bake until just cooked through, 15-20 minutes. Sprinkle with thyme.
I served this with some cooked spinach and pressed garlic and a splash of balsamic vinaigrette. It was delish!
here is the link in for Rachel's recipe

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