Crispy Chicken featuring Quinoa
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10 ea Chicken breast, skinless, boneless
7½ oz. Quinoa Panko breading
Quinoa Panko Breading
¾ tsp. Salt
4½ oz. Quinoa, dry
16 oz. Water
¾ tsp. Ground paprika
1¼ tsp. Granulated garlic
1¼ tsp. Onion powder
½ tsp. Ground cumin
2 tsp. Vegetable base, low
2¼ oz. Panko breadcrumbs
Preheat oven to 400°F. Spray baking sheet with cooking spray. Lightly coat each chicken breast with 1 tbsp. quinoa breading and bake for 10 minutes or internal temperature reaches 165°F.
For quinoa panko breading:
Rinse quinoa through a chinois 3 times. Dissolve vegetable base into water to make stock, and bring to boil. Stir in quinoa. Reduce to simmer; cover and cook for 25-30 min. Remove from heat and strain well. Add spices, salt and panko bread crumbs.
Spread quinoa/panko mix on sheet pan and place into 325°F oven. Stir every 5 min. with spatula and continue to bake until completely dry. Remove from oven and allow to cool.
Place dry mix in robot coupe and pulse a few times to break down quinoa to a medium grind. Store in airtight container for up to 7 days.
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