Quinoa-Crusted Chicken Strips with Chipotle Pepper DrizzleContributed by: Bob's Red MillCrunchy quinoa coats tender chicken with a hint of cumin and bakes to a crisp that is as good as deep-fried (with a fraction of the oil!). Low Sugar, Organic, Soy Free.
DirectionsStep 1On a sheet tray, spread two layers of paper towels.In a quart saucepan, bring water to a boil. Add quinoa, reduce heat and simmer for 10 minutes. Drain water and spread quinoa on paper towels to dry, about 30 minutes. Scrape quinoa off paper towels and into a deep plate or pie pan. Step 2Slice chicken into long, 3/4-inch thick strips and toss in a bowl with orange juice, 1/2 tsp salt, cumin and paprika.Preheat oven to 425°F. Step 3In a deep plate or pie pan, whisk the egg. In another deep plate or pie pan, mix the flour and 1/2 tsp salt. Coat the chicken strips with the flour, then egg, then roll in the quinoa.Step 4Place a heavy sheet tray or baking pan in the hot oven for five minutes, take out and spray heavily with oil. Quickly place the chicken strips on the hot pan (making sure they do not touch). Spray with oil and bake 20 - 25 minutes.Step 5Meanwhile, in a blender or food processor, puree the roasted pepper, chipotle and cilantro. Add the sour cream and remaining 1/2 tsp salt and puree until smooth. Transfer to a bowl or eight small dipping bowls.Serve the chicken on a bed of spinach, if desired, with sauce drizzled over or in bowls of dipping. Sprinkle with reserved cilantro. Serves 8. |
 Servings: 8 Rating (Not yet rated) Products Used in this Recipe
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