A tasty, healthy option for Sunday dinner...or any other night of the week, for that matter.
2 Whole (or 4 half) boneless skinless chicken breasts
1 cup cooked red quinoa (season with 1 tbsp olive oil, 2 tsp Goya Adobo®, and 2 tsp Mrs. Dash® Tomato, Basil, Garlic seasoning, then cooled)
2-3 cups raw baby spinach
2/3 cup sliced baby portabella mushrooms
1/4 cup diced sweet onion
1/3 cup feta cheese
1 box Oven Fry® Extra Crispy (chicken) mix
1/2 cup parmesan cheese
1/3 cup coconut milk
1 teaspoon lime or key lime juice
Brine chicken in warm water with 1 tbsp natural maple syrup and 2 tsp soy sauce for approximately 2 hours. Rinse thoroughly and pat dry.
Heat oven to 400° and spray glass baking dish with olive oil cooking spray.
Mix seasoned cooked quinoa with roughly chopped spinach, roughly chopped mushrooms, diced onions, and feta cheese. Set aside.
Pound the chicken breasts to approximately 1/2 inch thickness. Mix egg, coconut milk, and lime juice. In separate dish, mix Oven Fry® and parmesan cheese.
Dip chicken in egg mixture, then cover both sides with Oven Fry® mixture. Add 1-2 tbsp of the quinoa mixture and roll the chicken breast with mixture inside. Place rolled, filled breasts seam down in the glass baking dish. Spread remaining quinoa mixture between/around the chicken rolls.
Bake for 25 minutes.
GREAT SIDE DISH SUGGESTION:
Heat olive oil in large skillet. When hot, add diced garlic, then sauté asparagus and butternut squash. Serve when asparagus is al dente.