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This is one of my favorite recipes! It first appeared on my other neglected blog The Experimental Foodie and the Quinoa is on Dishin somewhere, but I decided to put it all in one place. I love fried chicken but unfortunately everyone tells me it is going to murder me in my sleep, so I try not to eat it that often. This tastes like fried chicken without the added fat and grease. It is so good that a lot of times I don’t dream about fried chicken while eating it. Okay that is a total lie, I dream about it magically turning into fried chicken but I still gobble it up.

I use Panko a lot. Panko is a Japenese-style bread crumb that is made without the crusts of the bread. It is traditionally used for foods like tonkatsu and other deep fried Japenese delicacies. I love it for it’s texture and ability to stay crunchy in the oven. I am not really a huge bread crumb fan and will pass up recipes using it. Especially mac-n-cheese. Just the though of the creamy mixed with the crunchy makes me go eww. I also love to make my own panko. It is cheaper and tastes better, also it is easy! All you need is a loaf of bread ( I get mine from our cheap grocery store and it is only .49 cents a loaf), let it stale for a couple of days, slice it thin and remove the crust, run it through the shredder attachment to your food processor and then bake them on a cookie sheet set to 300 degrees for about 8 minutes. I just have to be careful not to toast them and I always give them a good shake once or twice during baking. Store them in an airtight container and you always have Panko!

As much as I love panko, quinoa took some getting used too. The texture was odd to me and the first time I made it I didn’t rinse it. It tasted like mud, yuck! Thankfully though I am adventerous and decided to make it again. I am glad I did because once I followed some helpful hints, it turned out awesome. My favorite is definitely this mushroom and onion but I also love it with fruits and nuts like this Dried Cherry and Pistachio recipe HERE. Like I said I needed helpful hints and I would love to pass on some to you. Don’t be afraid to try Quinoa, I think you will be pleasantly surprised!

Hints for using Quinoa:

• Rinse your quinoa before cooking
• For a real nutty flavor, toast it before cooking. ( I love doing mine like this!)
• Add a 1/4 teaspoon of salt to each cup of dried quinoa.
• Add two cups of water to one cup of quinoa ( to be honest when I am just make quinoa, I do it in a stock or broth for more flavor)
• If you want your quinoa to be more flavorful add some aromatics like garlic, rosemary, thyme, black pepper, etc.

There are hundreds of ways to cook quinoa and you can find more recipes HERE. I hope you enjoy this recipe and if you make it I would love to hear about it!

Oven Panko Chicken with Mushroom and Onion Quinoa

 

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This chicken tastes like fried without the added fat. Pair it with this amazing Quinoa and you have a great meal!

Author: Bobbie Seacrist

Ingredients

Chicken

• Thinly Sliced Chicken Breast Filets - 1lb
• Buttermilk - 1 Cup
• Minced Garlic - 2 tsp.
• Paprika - 1 tsp.
• Adobo Light All Purpose Seasoning with Pepper - ¼ tsp.
• Raw Almonds - ½ Cup
• Panko Crumbs ( original Flavor) - 1 Cup
  

Onion and Mushroom Quinoa

• Uncooked Quinoa - 1 Cup
• Onion, cut into fourths and then sliced - Small
• Chopped Green Bell Pepper - 1 Small
• Mushrooms, Sliced - 1 Cup
• Dried Thyme Leaves - ¼ tsp.
• Salt - ¼ tsp.
• Vegetable or Chicken broth - 14 oz. Can

Instructions

1. In large container with lid add chicken, buttermilk, garlic, paprika, and adobo light. Massage the chicken (please wear gloves to minimize cross contamination) to evenly distribute ingredients. Let marinate in the refrigerator for 4 hours ( my suggestion is overnight). Strain chicken and throw away marinade.
2. Heat oven to 425 degrees. Place almonds in food processor and pulse until almonds are a fine powder.
3. Place Panko crumbs in shallow pan and then add almonds. Toss until they are thoroughly mixed. Dredge chicken in Panko mixture and transfer to lined baking sheet.
4. Cook until coating is golden brown and chicken is thoroughly cooked. This takes about 15 to 20 minutes, depending on the size of the chicken.
5. Rinse Quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
6. In 2-quart saucepan, heat oil over medium heat. Cook quinoa and onion in oil 4 to 5 minutes, stirring occasionally, until light brown.
7. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until liquid is absorbed. Fluff with fork.

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