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Crispy Baked Quinoa Crusted Chicken Parmesan

[heart_this] · May 13, 2013 · 32 Comments

Crispy Baked Quinoa Crusted Chicken Parmesan

Healthy baked, crispy quinoa crusted chicken parmesan topped with melted cheese and marinara sauce.

As many of you know, I am a big fan of quinoa and I have been ever since I first tried it. You can use quinoa in surprisingly many ways and I have been enjoying experimenting with different ways of using it over the last few years. My next experiment was to use it as a replacement for breadcrumbs to get a crispy coating on chicken (or other things) that was inspired by the fact that when you bake or toast cooked quinoa it gets nice and crispy. One of the first things that came to mind to try the quinoa coating on was chicken parmesan which typically consists of breaded chicken that is fried or baked and then covered in a marinara sauce and melted cheese. The recipe for the quinoa crusted version of chicken parmesan could not be simpler, you pretty much just take your basic baked chicken parmesan recipe and replace the breadcrumbs with cooked quinoa.
The cooked quinoa coating on the chicken toasted up nice and crispy and golden brown on the chicken just like bread crumbs and I quite enjoyed the texture of it! Now that I know that the quinoa coating works I can’t wait to try it on other things! Crispy quinoa crusted zucchini fries anyone?

Crispy Baked Quinoa Crusted Chicken Parmesan
Serve with a salad for an easy light meal.

Crispy Baked Quinoa Crusted Chicken Parmesan

Crispy Baked Quinoa Crusted Chicken Parmesan

Crispy Baked Quinoa Crusted Chicken Parmesan

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4

Healthy baked, crispy quinoa crusted chicken parmesan topped with melted cheese and marinara sauce.

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
  • 1/4 cup parmigiano regginao (parmesan), grated
  • 2 cups marinara sauce, hot
  • 2 tablespoons basil, torn
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/200C 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. Plate the chicken and top with hot marinara sauce and fresh torn basil and enjoy!
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Chicken, Food, Italian, Main Course, Quinoa, Recipe

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Reader Interactions

Comments

  1. Tieghan says

    May 13, 2013 at 12:57 pm

    I love the crispy quinoa!! It looks so perfect!!

    Reply
  2. Maria says

    May 13, 2013 at 1:26 pm

    Great way to use quinoa!

    Reply
  3. Charlie says

    May 13, 2013 at 1:35 pm

    Kevin,

    You are crazy good, genius and inspiring. Love your stuff. Made the Tarragon Chicken this past weekend. The best!!

    Reply
  4. Sommer @ ASpicyPerspective says

    May 13, 2013 at 1:52 pm

    Awesome way to use quinoa!

    Reply
  5. Erin @ The Spiffy Cookie says

    May 13, 2013 at 2:38 pm

    I have been meaning to try a quinoa crusted chicken, it looks so good!

    Reply
  6. marla says

    May 13, 2013 at 2:44 pm

    This is such a creative way to use quinoa Kevin!

    Reply
  7. Megan {Country cleaver} says

    May 13, 2013 at 2:53 pm

    This sounds fantastic! I adore chicken parm, and totally digging the crunchy quinoa addition, Kevin.

    Reply
  8. Heather Christo says

    May 13, 2013 at 2:56 pm

    omg- my kids would scarf this down while never realizing they had consumed quinoa!

    Reply
  9. Marie Matter says

    May 13, 2013 at 2:57 pm

    mmmm quinoa crust?! totally on board with that!!

    Reply
  10. Cookin' Canuck says

    May 13, 2013 at 3:18 pm

    Beautiful colors! I've been wanting to try quinoa as a crust, and am glad to hear it works out so beautifully.

    Reply
  11. Pamela @ Brooklyn Farm Girl says

    May 13, 2013 at 3:24 pm

    Such a unique twist on quinoa, great recipe. Thanks for sharing this!

    Reply
  12. Jerry | Simply Good Eating says

    May 13, 2013 at 3:53 pm

    Great idea Kevin. I like the use of quinoa for breading the chicken 🙂 Thanks for sharing this!

    Reply
  13. Angie Barrett says

    May 13, 2013 at 4:23 pm

    oh neat! Never thought to "bread" something in Quinoa!

    Reply
  14. Amanda @ The Anti-Mom says

    May 13, 2013 at 5:14 pm

    never ever thought to use quinoa as a breading – love it! got to try!

    Reply
  15. Georgia | The Comfort of Cooking says

    May 13, 2013 at 8:41 pm

    Love this scrumptious spin on one of my favorite comfort foods, Kevin! Lovely recipe!

    Reply
  16. Marian (Sweetopia) says

    May 13, 2013 at 11:37 pm

    Yum!! What a brilliant & tasty idea!

    Reply
  17. DessertForTwo says

    May 14, 2013 at 12:47 am

    What a great new way to eat quinoa! This will be going in the rotation for sure! thanks 🙂

    Reply
  18. We Are Not Martha says

    May 14, 2013 at 12:56 am

    This is such a good use of quinoa! Love it!!

    Sues

    Reply
  19. Gaby says

    May 14, 2013 at 12:57 am

    Totally smitten with this chicken!

    Reply
  20. Kate Scott says

    May 14, 2013 at 2:32 am

    What a brilliant idea!! Can't wait to try it!!

    Reply
  21. Aimee @ Simple Bites says

    May 14, 2013 at 12:36 pm

    Fantastic family friendly meal!

    Reply
  22. Unknown says

    May 28, 2013 at 8:30 pm

    Thank you for the recipe! I just made this tonight, I really loved it…my kids rebelled at first at the different texture but not for too long!My husband and I both liked it a lot…what a great idea, thank you for sharing. I will definitely be making this again, so healthy!!

    Reply
  23. Anne Meltzer says

    July 22, 2013 at 3:03 am

    I made this for a dinner party potluck type of event. I cut up the chicken into slightly-bigger-than-nugget proportions before I did the flour, egg, and quinoa breading. It was a huge hit!! My only suggestion would be to put in slightly more quinoa than the recipe calls for, like 3/4 cup rather than 1/2, I really had to stretch the quinoa breading towards the end. The crunchiness was unexpected and everyone really enjoyed it! I used multi-colored quinoa, so it was especially pretty. A fairly easy recipe that is mighty impressive!

    Reply
  24. Anonymous says

    July 31, 2013 at 3:56 pm

    Sounds delicious! Can I use gluten-free bisquick or a little cornstarch in place of the flour for coating? I have celiac and cannot do the flour.

    Reply
  25. kevin says

    July 31, 2013 at 4:52 pm

    Anonymous: Yes that would work or you could use another gluten-free flour like rice flour.

    Reply
  26. Anonymous says

    September 25, 2013 at 6:59 pm

    I tried this recipe for lunch today and would recommend it. Simple & quick & a great way to use quinoa!

    Reply
  27. md says

    March 31, 2014 at 10:28 pm

    And with a minor modification, gluten free! Put cooking some quinoa on my todo list…

    Reply
  28. Rachel Page says

    July 21, 2015 at 3:02 pm

     If we hadn’t had spaghetti last night I’d be making this tonight

    Reply
  29. cleanqueen says

    March 31, 2018 at 2:08 pm

    I have the quinoa and brown rice blend packet. Do you think that would work?

    Reply
  30. kevin says

    March 31, 2018 at 2:43 pm

    CleanQueen: I have not tried that, I would say that it should work and now I'm really curious!

    Reply
  31. cleanqueen says

    April 2, 2018 at 1:10 am

    Tried it with the quinoa wild rice mixture. We didn't like the flavor.

    Reply
  32. Alene says

    January 20, 2022 at 7:27 pm

    I have to be gluten free, so with a little gluten free flour, this is a brilliant way to bread chicken! Thank you!

    Reply

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