Ingredients for the chicken
3-4 chicken breasts, washed & patted dry
1 tsp each salt & pepper
½ tbsp butter
3 garlic cloves, smashed
¾ Italian bread crumbs
¼ cup panko bread crumbs (optional)
1 tsp red pepper flakes
Ingredients for the quinoa
1 cup quinoa, rinsed and drained
2 cups chicken broth (water can be substituted)
½ tbsp butter (optional)
3 tbsp pesto (I like Classico brand)
6-8 asparagus spears, cut into 1 in slices
1 tsp extra virgin olive oil
1 tsp parsley
Heat oven to 375°. Place foil on a baking sheet and set aside.
In a small skillet, heat butter and garlic over medium heat until butter melts and garlic becomes fragrant. Set aside and let cool for 2-3 minutes.
While butter cools, mix bread crumbs and red pepper flakes in a shallow dish.
Season chicken with salt and pepper. Dip in butter then breadcrumb mixture, coating well on both sides. Cook on foil-lined baking sheet for 30-35 minutes or until juices run clear and chicken is golden brown.
In a medium-size sauce pan, bring quinoa and chicken broth to a boil. Reduce heat and simmer for 15-20 minutes, or until broth is absorbed.
Meanwhile, in a small saucepan heat olive oil on medium-high heat. Saute asparagus for 4-5 minutes or until cooked through.
Stir pesto, asparagus, butter and parsley into quinoa.
Plate your quinoa, place sliced chicken on top and sprinkle with parsley for a fun presentation!