This is a modern and slightly healthier version of the classic chicken Parmigiana. It’s also a great way to use up left over quinoa. Sometimes I add prosciutto when I add the mozzarella and tomato but just as often omit it as it’s just as good without it.

1 cup quinoa
1 cup grated Parmesan
2–3 tsp Tuscan seasoning
1kg skinless chicken breasts
2 eggs, beaten
½ cup cornflour
punnet of cherry tomatoes, halved
120g pottle of cherry mozzarella
fresh basil

Rinse the quinoa well then cook in 2 cups of water. When the water has evaporated, spread the quinoa on an oven tray to cool and dry out. It’s good to do this a day ahead. Once cooled, if the quinoa is still really wet, dry it in a low oven.

Mix the Parmesan and Tuscan seasoning with the quinoa.

If the chicken breasts are thick, give them a quick bash with a rolling pin in the thick part to flatten out slightly. Dip each breast in the cornflour, then egg and then quinoa before placing on a baking tray.

Bake at 180°C for 20 minutes, then dot the mozzarella, tomatoes and basil over the top and return to the oven for 10 minutes.

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