Tuesday, August 25, 2015

Skillet Chicken Parmesan With Quinoa


  • Servings: 6
  • 1 1/2 cups quinoa, uncooked
  • 1/2 teaspoon salt
  • 1/3 cup kraft® grated parmesan cheese
  • 1/4 cup italian-style bread crumbs
  • 1/4 cup egg beaters® original
  • 2 tablespoons pure wesson® canola oil
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 2 (8 ounce) cans hunt's® tomato sauce with basil, garlic and oregano, divided
  • 3/4 cup shredded part-skim mozzarella cheese


    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 55 mins

  • cook quinoa according to package directions, adding the salt. meanwhile, combine parmesan cheese and bread crumbs in large resealable food storage bag. place egg beaters in shallow dish.
  • heat oil in large nonstick skillet over medium-high heat. dip chicken in egg beaters, coating all sides. place in cheese mixture; shake bag to coat evenly. place coated chicken in skillet. cook 5 to 7 minutes or until chicken is no longer pink in centers, turning occasionally.
  • pour 1 can of tomato sauce over chicken in skillet; gently stir to coat with sauce. heat 2 minutes more or until sauce is hot. reduce heat to low. sprinkle chicken with mozzarella cheese; let stand until cheese melts. stir remaining 1 can of tomato sauce into cooked quinoa; heat until hot. divide quinoa between 6 plates. top evenly with chicken.

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