Chicken Parmesan

I wasn’t too sure about this recipe when I started putting it together, but man oh man!  This was fantastic!  The boys gobbled it up! I am discovering all kinds of ways to incorporate quinoa and keep our dinners tasty and CLEAN!


This is a spin on classic Chicken Parmesan, and I think it is even better.

Ingredients
1 24 oz garlic and herb flavored spaghetti sauce
1 cup quinoa
2 cups of water
1 and 1/2 pounds boneless, skinless chicken tenderloins
1 cup Italian style bread crumbs, separated
3/4 cup freshly grated Parmesan cheese, separated
1/2 tsp garlic powder
1/4 tsp Italian seasoning
1 cup mozzerella cheese
Optional: fresh parsley


Instructions

1. Preheat the oven to 400 degrees F. 
2. Combine the spaghetti sauce, quinoa and water in the bottom of a 9×13 casserole dish.
   

   This is where I was questioning my decision to try this…

3. Combine 1/2 cup bread brumbs, 1/2 cup Parmesan cheese, garlic powder, and Italian seasoning.  Dip the chicken in the mixture and toss to coat in cheese mixture.  Cover the chicken tenderloins entirely.
4. Evenly place the chicken on the quinoa mixture.
5. Bake uncovered for 30 minutes.  Remove the casserole from the oven, stir everything together well, and return to the oven.
6. Cook for another 15-20 minutes until quinoa is absorbed and chicken is cooked completely.
7. Combine the remaining 1/2 cup of breadcrumbs, 1/4 cup Parmesan cheese, and 1 cup of mozzerella cheese.  Sprinkle over the top of the casserole.
8. Place the casserole back in the over and bake for 5 minutes or until the cheese is melted.   
9. Garnish with fresh parsely.

Yummy goodness!