Barbara Kafka

Quinoa-Crusted Chicken

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

Almost all of us have eaten chicken lightly coated with flour before sautéing. The flour keeps the chicken moist and gives it a nice light crust. The perfect solution to the flour problem is quinoa. For this use I prefer the fancy almost-white quinoa.

Ingredients

  • ½ cup chicken stock (any of the homemade stocks, or sterile-pack)
  • 1 cup whole, uncooked quinoa

Method

Pour the chicken stock into a wide bowl. Place the quinoa on a large flat dinner plate. Set both aside.

Place a chicken breast flat on a cutting board skinned side up. Cut in half down the middle. Turn each half over and pull off the strip of flesh that is the chicken tender. Wrap the tenders in plastic wrap or foil. Set aside. Repeat with the other breast piece.

One half-breast