Pesto Ingredients: ½ c fresh basil 2 cloves minced garlic cloves ¼ c olive oil, good quality (may require more depending on consistency, add more or less as needed) 2 asparagus stem bundles Juice of ½ a lime plus zest 1 handful frozen peas ¼ c parmesan cheese ¼ c. toasted whole pine nuts Salt and pepper to taste
Pesto Preparation: Mix all ingredients together in a food processor until a smooth consistency. Taste test before continuing, you may need to add more olive oil or salt and pepper.
Chicken Ingredients: 4 chicken breast halves, sliced into strips and pounded thin 1 1/4 cups quinoa 2 1/2 cups chicken stock 1/2 teaspoon cumin 1/2 teaspoon salt 1 cup flour ¼ c Parmesan cheese, shredded or grated 2 T garlic powder 1 egg 1 teaspoon paprika 2-4 tablespoons olive oil Freshly ground pepper to taste
Chicken Preparation: 1. Place quinoa in a sauce pan with the chicken stock, salt/pepper, and cumin, and bring to a boil.
2. Cover and simmer over medium low for about 15 minutes, or until all the water is absorbed. Cook 1-2 more minutes uncovered, stirring, until quinoa starts to stick to the pan.
3. Remove quinoa from heat and spread out in a thin coat on a plate to cool.
4. Place the flour, parmesan cheese, garlic powder, s/p (if using), and paprika in a shallow bowl. Sprinkle over cooled quinoa 4 T at a time as you coat the chicken pieces adding more to the dish. I do it this way so I can reserve the flour mixture for later use. Once it touches the raw chicken, you cannot reuse it.
5. Beat 1egg and add ½ cup pesto mixture and place in another shallow bowl together.
6. Heat 4 tablespoons olive oil in a large heavy skillet over medium-high heat.
7. Season the chicken pieces lightly with s/p. Dredge each piece of chicken first in the pesto/egg mixture, then in the flour/quinoa mixture patting the quinoa onto the chicken to coat. NOTE: this is a bit of an acquired technique. If quinoa falls off, you are not alone. I find it best to hole the chicken tender in my left hand and press the quinoa firmly onto it. Add it immediately to the heated oiled pan. Once it is in place, LEAVE it until time to turn.
8. Place as many chicken pieces that will fit into the skillet and cook, turning once carefully with a spatula, about 4 minutes per side, or until chicken is cooked through. NOTE: You need to use a spatula, the quinoa tends to stick and if you use a different utensil, you will take the coating off the chicken.
9. Repeat with remaining chicken, adding a little more olive oil to the skillet as necessary.
10. Serve warm.
Starting off with a nice quality Quinoa makes the dish all the better
Using a nice dark chicken stock makes the Quinoa richer and taste better.
adding cumin to the quinoa gives it a little flavor boost
chicken stock being added to the quinoa
olive oil being added to skillet
1/2 of a chicken breast
freezer asparagus stems ready for pesto making
DON'T FORGET THE LIME!
pesto and egg mixture
chicken strip being dipped in pesto & egg mixture
pesto chicken strip dipped in quinoa
quinoa chicken strips cooking
quinoa chicken strips cooling
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