Quinoa chicken parmi­giana with kale pesto

donna hay - Fresh + Light - - Fresh On Trend -

¼ cup (40g) whole­meal (whole-wheat) flour

1 egg, lightly beaten

1 cup (100g) quinoa flakes

2 x 300g chicken breasts fil­lets, trimmed, halved length­ways 1 ta­ble­spoon ex­tra vir­gin olive oil

8 cherry toma­toes, sliced

120g boc­concini, sliced baby kale leaves, to serve ex­tra vir­gin olive oil and bal­samic vine­gar, to serve

kale pesto

2 cups (100g) chopped kale leaves 1 cup basil leaves

½ cup (40g) finely grated parme­san 2 ta­ble­spoons ex­tra vir­gin olive oil ⅓ cup (80ml) wa­ter sea salt and cracked black pep­per Pre­heat grill ( broiler) to 250°C (485°F). To make the kale pesto, place the kale, basil and parme­san in a small food pro­ces­sor and process un­til finely chopped. Add the oil, wa­ter, salt and pep­per and process un­til com­bined. Set aside.

Place the flour, egg and quinoa flakes in 3 sep­a­rate bowls. In batches, dust the chicken in the flour, dip in the egg and press into the quinoa to coat. Heat half the oil in a large non-stick fry­ing pan over medium heat. Cook 2 of the chicken pieces for 3–4 min­utes each side or un­til golden brown. Re­peat with re­main­ing oil and chicken. Place the chicken on a large oven tray. Top with the tomato and boc­concini and grill for 2–3 min­utes or un­til the cheese has melted. Di­vide the chicken and kale leaves be­tween plates. Top with the pesto, driz­zle with oil and bal­samic and sprin­kle with pep­per to serve. SERVES 4.

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