Culinary queen,Donna Hay has given the humble chicken parmigiana a tasty (and wholesome) update. With the added super ingredient of quinoa flakes for extra fiber and protein, expect a riot of texture and flavors that are sure to please the whole family. According to Medical News Today Quinoa has a high fiber content compared with other grains, providing 5.18 g in a single 185 g cup. Quinoa is also gluten-free, high in protein, and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. Not to mention, this recipe is super easy to make so you won’t need to slave over the stove for hours. Because of its simplicity, this Donna Hay dish is your ideal weeknight recipe — quick, easy, and totally scrumptious.
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
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
1. 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.
2. 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.
3. 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.