Skillet Chicken Parmesan with Quinoa
Minutes Prep Time: 20
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 30
Servings: 6
Difficulty: easy
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 egg
2 tablespoons 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 194 mg | 19% |
Carbohydrate | 37 g | 12% |
Cholesterol | 93 mg | 31% |
Total Fat | 14 g | 21% |
Iron | 4 mg | 23% |
Calories | 399 kcal | 20% |
Sodium | 942 mg | 39% |
Protein | 30 g | 60% |
Saturated Fat | 4 g | 18% |
Sugars | 4 g | 0 |
Vitamin C | 1 mg | 2% |
Cook quinoa according to package directions, adding the salt. Meanwhile, combine Parmesan cheese and bread crumbs in large resealable food storage bag. Whisk egg in shallow dish.
Heat oil in large nonstick skillet over medium-high heat. Dip cut chicken in egg, 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.
Skillet Chicken Parmesan with Quinoa