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Quinoa Crusted Chicken Parmigiana

I promised you all this would become a bit of a bits & pieces blog, and so here it is. Due to a number of things, music is no longer the most important part of my day.

Today, I will share my recipe for Special Chicken Parmi.



Everyone loves Chicken Parmigiana right? It's a pub staple. You go to a new club, the very first thing you try is the Parmi. If it's no good, it's not a true ari! And there's a good reason for this. Parmi is not difficult to cook well, and it needn't be expensive. A general rule of thumb when eating out is less than $20. If it's anything more, you better be in for one hell of a meal, because north of that border and you might not be able to put 5 in the machines after your meal and that's just un-Australian!

This recipe is not only cheap and easy, it is healthy too. You can omit certain steps that I will highlight along the way, but if you want the full meat and potatoes experience I suggest you adhere to my ingredient list because it gives it an extra kick of texture and really completes the dish as well as ensuring optimal veggie saturation. The use of Quinoa as the crumb is brilliant, because it removes the slightly naughty bread crumbs and adds a so called 'super food' that is low GI and has heaps of health benefits. More importantly, it toasts up brilliantly and tastes bloody good!



This recipe will easily be enough for 4 people, and will take you around 30 minutes to prep and just over 60 minutes to cook, however a lot of the prep can be done whilst this cooking time is elapsing. I will post at the bottom a super simple version for those on the go, you can turn this in to a quick and easy weeknight dinner!

What you will need:

2 Double Chicken Breasts (about 1kg)
1 cup raw Quinoa
4 tablespoons Dijon Mustard
1 Medium Eggplant
4 cloves of garlic
2 Zucchini's
2 cups diced mushrooms
800g Diced Tomatoes
1 Tbs of Paprika 
1 Brown Onion
About 2 cups of shredded or grated cheese for the top, whatever your preference. I used a mix of Tasty, Mozarella and Parmesan, either way you will need Parmesan.
1 oven
1 pan on medium heat
1 pot
3 cups boiled water
2 cups cold water
Salt
As a Side:
4 cobs of Corn
2 Avocadoes

Looks daunting, but trust me it's not too bad.  

Method:
1. Slice your eggplant quite thickly, about a cm wide for each slice. Salt each slice on both sides, using about a tsp for each. Fill your pot with the boiled water, place the eggplant in, weigh it down until it is submerged fully, then pour your two cups of cold water over the top. Leave to sit for 30 minutes.

2. Prep your Quinoa. Pre-heat the oven to 140 degrees.  1 cup uncooked will yield 2 cupscooked, which will be enough for 4 Breasts. Simmer over medium heat for 12 minutes, covered, then allow to sit (covered) for 3 minutes. Spread it on a baking tray, pop it in the oven for 25 minutes to bake.



3. Meanwhile, dice your mushrooms, brown onion, zucchinis and garlic. Take your double chicken breasts and cut them apart so you have 4 single breasts. Grab your dijon mustard and, using a knife, spread it quick thickly on to each breast, covering it.

4. Place the baked Quinoa in to a bowl, and coat each breast in it, ensuring full coverage. Turn the oven up to 190 and bake the chicken for 25 minutes, or until cooked through.



5. Grab your pan, turn up to medium heat and cook onions for 8 minutes, until soft. Add garlic, cook for 30 seconds, then add paprika for another 30 seconds until fragrant. Add zucchini, mushrooms and diced tomato and give it a good stir. Add the eggplant slices, ensure they are on the bottom, turn occasionally to brown both sides. Reduce heat slightly and leave.



6. When the chicken has about 5 minutes to go, lay the eggplant and diced tomato mixture atop each one, and then sprinkle the mozarella and tasty cheese first, topping with the parmesan. Place back in the oven to finish.



7. Cook your corn in the microwave, usually for 4 cobs about 10 minutes wrapped in paper towel.

8. Cut your avocadoes up, assign half to each plate, plate up and enjoy!



Super Simple Chicken Parmi

You'll need:
 2 Double Chicken Breasts (about 1kg) halved
2 cups breads crumbs
4 tablespoons Dijon Mustard
4 cloves of garlic
2 Zucchini's
2 cups diced mushrooms
800g Diced Tomatoes
1 Tbs of Paprika 
1 Brown Onion
About 2 cups of shredded or grated cheese for the top, whatever your preference. I used a mix of Tasty, Mozarella and Parmesan, either way you will need Parmesan.
1 oven
1 pan on medium heat
Salt
As a Side:
4 cobs of Corn
2 Avocadoes

Method:
1. Pre-heat oven to 200 degrees. Using a knife, spread the mustard on to the chicken, then roll each in the bread crumb mixture. Transfer to a baking tray and place in oven, cook for 25 minutes
2. Dice the garlic, zuchinni, mushrooms and onion. Cook onion for 8 minutes or until soft over high heat in pan. Add zucchini, mushrooms, paprika and garlic, cook for 30 seconds, then add diced tomatoes and turn down to medium low
3. When the chicken has 5 minutes left, spread the tomato mixture over each piece and sprinkle the cheese on.
4. Cook your corn in the microwave, wrapped in paper towel, for 8 minutes (for the 4 cobs).
5. Serve with the avo!


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