-
1
1.
-
2
Bring the water to a boil and stir in half of the uncooked quinoa.
-
3
Cover, turn the heat to low and cook until all the water is absorbed (about 15 minutes.)
-
4
Set aside to let the quinoa cool.
-
5
2.
-
6
Preheat your oven to 400 F and lightly grease a rimmed baking sheet with cooking spray.
-
7
Set aside.
-
8
3.
-
9
Place the remaining half of the uncooked quinoa into a food processor and process until ground into a fine flour.
-
10
Pour the quinoa flour into a large, shallow plate.
-
11
4.
-
12
Transfer the cooled, cooked quinoa into a large bowl and add in half of the grated goat cheese, the Italian seasoning and garlic powder, and season to taste with salt and pepper.
-
13
Mix well and pour into a large, shallow plate.
-
14
5.
-
15
Pour the egg white into a large shallow plate.
-
16
6.
-
17
Dredge each breast in the quinoa flour, pressing to get it evenly coated.
-
18
Then, transfer each breast into the egg white, also making sure to evenly coat it.
-
19
Finally, transfer the breasts into the cooked quinoa/cheese mixture, really making sure to coat each side.
-
20
You will really have to press the quinoa in to make it stick.
-
21
7.
-
22
Place the breasts onto the prepared baking sheet and lightly spray with cooking spray.
-
23
8.
-
24
Bake until lightly golden brown and crispy, about 20-25 minutes.
-
25
9.
-
26
Then turn your oven to high broil, sprinkle the remaining half of the grated cheese on the chicken and broil until melted, only about 2 minutes.
-
27
Remove from oven.
-
28
10.
-
29
Garnish with sliced roasted red pepper and basil and devour.
-
30
Notes: Extra-aged goat cheese is hard like a cheddar cheese.
-
31
It is not creamy and crumbly like the goat cheese you may be familiar with.
-
32
The creamy, crumbly, traditional goat cheese will not work in this recipe!
