Skillet Chicken Parmesan with Quinoa
20Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
1-1/2 cups white quinoa, uncooked
1/2 teaspoon salt
1/3 cup grated Parmesan cheese
1/4 cup Italian-style bread crumbs
1/4 cup Egg Beaters® Original
2 tablespoons Pure Wesson® Canola Oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 cans (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano, divided
3/4 cup shredded part-skim mozzarella cheese
|% Daily Value|
|Total Fat||13 g||20%|
|Saturated Fat||3 g||16%|
|Dietary Fiber||5 g||20%|
|Vitamin C||1 mg||2%|
|Vitamin A||334 iu||7%|
Cook quinoa according to package directions, adding the salt. Meanwhile, combine Parmesan cheese and bread crumbs in large resealable food storage bag. Place Egg Beaters in shallow dish.
Heat oil in large nonstick skillet over medium-high heat. Dip chicken in Egg Beaters, coating all sides. Place in cheese mixture; shake bag to coat evenly. Place coated chicken in skillet. Cook 5 to 7 minutes or until chicken is no longer pink in centers, turning occasionally.
Pour 1 can of tomato sauce over chicken in skillet; gently stir to coat with sauce. Heat 2 minutes more or until sauce is hot. Reduce heat to low. Sprinkle chicken with mozzarella cheese; let stand until cheese melts. Stir remaining 1 can of tomato sauce into cooked quinoa; heat until hot. Divide quinoa between 6 plates. Top evenly with chicken.
Quinoa typically is found in the rice and pasta section of supermarkets. Rinse well before cooking to remove the natural bitter coating, if it is not pre-washed.