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Quinoa-Crusted Chicken Parmesan

  • 30 m
  • 45 m
Breana Killeen
“Breadcrumbs are swapped for quinoa for a healthy take on classic chicken Parmesan in this easy dinner recipe. Serve with a mixed green salad with red-wine vinaigrette.”


    • 2 (8 ounce) boneless, skinless chicken breasts
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 1 large egg
    • 2 cups cooked quinoa
    • ¾ teaspoon Italian seasoning
    • ½ teaspoon garlic powder
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 cup low-sodium marinara sauce (see Tip)
    • ½ cup shredded mozzarella cheese
    • ¼ cup grated Parmesan cheese
    • ½ cup chopped fresh basil


  • 1 Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
  • 2 Cut each chicken breast in half on the diagonal to get 4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or heavy saucepan to an even ¼-inch thickness. Sprinkle the chicken with salt and pepper.
  • 3 Lightly beat egg in a shallow dish. Combine quinoa, Italian seasoning and garlic powder in a separate shallow dish. Dip the chicken in egg, shaking off any excess, then in the quinoa, pressing to help it stick.
  • 4 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 2 chicken breasts and cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining 1 tablespoon oil and 2 chicken breasts. Top each breast with ¼ cup marinara, 2 tablespoons mozzarella and 1 tablespoon Parmesan.
  • 5 Bake until the cheese is golden and bubbling, 12 to 15 minutes. Serve topped with basil.
  • Tip: Marinara sauces can be high in sodium (often more than 20 percent of your daily limit per ½-cup serving). Opt for one labeled "low-sodium" or check the nutrition panel and go for one that's lower in sodium, about 250 mg per serving or less.
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