Quinoa Crusted Chicken Parmesan

Who doesn't love chicken parmesan? Doesn't everyone? Well now you can eat it, and substitute the bread crumbs for quinoa, which makes it gluten free!  I found this wonderful recipe for Quinoa Crusted Chicken Parm on Closet Cooking. I tried this out the other night and it was delicious. I made the chicken parm and placed it on top of marinara sauce and ate it with some more quinoa and of course a side of vegetables. You could always eat it with some quinoa pasta if you prefer to have pasta but want to keep it gluten free or plain pasta. I liked this so much that I am going to continue to make it when I want my fill of chicken parm but now I can get it in a healthier, more nutritious way!

Recipe:
Makes 4
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

4 (4-6 ounce) boneless, and skinless chicken breasts

salt and pepper to taste

1/4 cup flour

1 egg, lightly beaten

1 1/2 cups cooked quinoa (~1/2 cup dry cooked with 1 cup liquid)

1 teaspoon italian seasoning blend

1 cup mozzarella, shredded (didn't have so I took it out when I made it)

1/4 cup parmigiano regginao (parmesan), grated

2 cups marinara sauce, hot

2 tablespoons basil, torn (didn't have any so I used parsley)

Directions:

1. Season the chicken with salt and pepper, dredge in flour, dip in egg and coat in the mixture of the quinoa and italian seasoning.
2. Place the chicken on a rack on a baking pan and bake in a preheated 400F oven until cooked and lightly golden brown, about 25-30 minutes.
3. Transfer the chicken to a baking dish, top with the cheese and broil until it has melted, about 2-4 minutes.
4. Place over top of hot marinara sauce and sprinkle with torn basil and enjoy! (Optional to add more quinoa or pasta to eat with it)

It was very tasty and definitely going to be a meal I will continue to make on a regular basis.