Crispy Almond Crusted Chicken and Quinoa Chicken Stir Fry - DC News FOX 5 DC WTTG

Crispy Almond Crusted Chicken and Quinoa Chicken Stir Fry

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Crispy Almond Crusted Chicken

4 boneless skinless chicken breasts

½ cup panko bread crumbs

1 cup almond flour or almonds that have been processed

1 teaspoon dried parsley

½ teaspoon onion powder

¼ teaspoon dried dill

¼ cup butter melted

Salt and pepper

Preheat oven to 350 degrees. Place chicken breasts in a zip top bag and pound until they are ¾ of an inch in thickness. Mix all ingredients except butter in a bowl or plate. Dip each chicken breast in butter and then into the almond mixture. Place chicken on a baking sheet and bake until golden brown and crispy about 25-30 minutes.

Quinoa Chicken Stir Fry

2 cups prepared quinoa

1-2 almond crusted chicken breasts, sliced in ½ inch pieces

2 tablespoon olive oil

1 tablespoon Worcestershire sauce

¼ cup soy sauce

2 cloves garlic pressed

½ teaspoon crushed red pepper

1 onion cut into wedges

1 red bell pepper cubed

1 bunch broccoli cut into florets

1 cup peas

Salt and pepper to taste

Heat olive oil in a skillet over medium high heat; add onions, garlic, Worcestershire sauce, soy sauce and crushed red pepper and cook for about 2 minutes, add remaining vegetables and chopped up chicken and cook for another couple of minutes. When vegetables are tender crisp, add quinoa, toss and serve.

Recipes compliments of Lorie Fangio,

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