2 boneless skinless chicken breasts, cut in half
3 Tbsp Soy flour
1/2 cup quinoa, cooked according to package directions
2 tsp Italian seasoning
1/3 cup freshly grated Parmesan cheese
1 cup of marinara
Fresh basil, chiffonade
Preheat the oven to 400° F.
Place soy flour in a small dish, beaten eggs in another dish, and cooked quinoa and Italian seasoning in another dish. Dip each piece of chicken in the soy flour, then into the eggs, and then press the quinoa mixture onto the chicken, covering it thoroughly and a bit thick.
Place into a baking dish and bake for 30 minutes, or until the chicken juices run clear.
Divide the Parmesan into 4 and sprinkle over each breast, and then top each breast with 1/4 cup of marinara sauce. Bake for 5 more minutes or until the cheese is melted.
Servings 4 (1 half breast)
Total Fat 9g
Dietary Fiber 3g