Friday, April 12, 2013

Recipe Swap: Red Quinoa Crusted Chicken

Time for another WC Recipe Swap!

I received the blog The Jey of Cooking. I recently had her blog for a blogger's choice swap and commented on the Quinoa Crusted Chicken and, naturally, I was thrilled to receive it for the chicken swap! I love quinoa and thought the idea of making a "breading" was awesome! Jey's photo is a lot prettier than mine and I attribute that to the red quinoa I used. While the chicken may look a little different it is soooooo delicious. I followed Jey's recommendation for mustard and fresh thyme, but I made Ron's chicken with sour cream, curry and garlic because he is allerigic to mustard (*sniff*). I actually like Ron's even more than the mustard and thyme! I think next time I make this I might go that route.  I loved the texture of the quinoa and was surprised how crispy it became in the oven. I included the recipe for the curry garlic below with the original instructions (if you want to make four chicken breasts the same simply double the sauce ingredients).

Thank you Jey for a delicious recipe and a new way to use a great ingredient!

Thanks are also given to Sarah of Taste of Home Cooking for hosting our bi-weekly swaps!


Ingreidents

1 Cup Quinoa, rinsed (I used red)
2 Cups Chicken Broth
4 Boneless, Skinless Chicken Breasts
for mustard thyme:
1/8 cup Dijon Mustard
1 Tbsp. Fresh Thyme, chopped + more for serving
Olive Oil Cooking Spray
for curry garlic:
1/8 cup light sour cream
1 tsp curry powder
1/2 tsp garlic powder
1/4 tsp salt


Instructions
Preheat oven to 300.
Add quinoa and chicken broth to a medium sized saucepan. Bring to a boil then reduce heat to a simmer and cook, covered, about 15 minutes until all liquid is absorbed.

Line a baking sheet with parchment paper (I used a slipmat). Spread cooked quinoa onto the parchment and bake until lightly toasted, about 25-30 minutes. Allow to cool then transfer to a bowl.

Increase the oven temperature to 425. Combine the chicken, dijon and thyme in a bowl and mix to coat. If you are making the curry garlic mix those ingredients in a separate bowl with the remaning chicken.  Dip the chicken into the quinoa, pressing to coat on both sides then transfer to a baking sheet. Spray the chicken lightly with cooking spray and bake about 20 minutes, until chicken is cooked through.

5 comments:

  1. Your version with the curry and garlic sounds great!

    ReplyDelete
  2. Wow this looks so interesting - I'd never think to try this but now I will!

    ReplyDelete
  3. What a fun way to use Quinoa!!! I'll have to add this to the menu soon!

    ReplyDelete
  4. Definitely interesting, but it sounds like it'd be delicious!

    ReplyDelete
  5. That red quinoa looks crazy, in a good way. One of these days I'll try quinoa. :)

    ReplyDelete