Katie
I *heart* chicken parmesan. I don’t make it that often (mainly because it takes a while and creates a lot of dishes to wash!), and I don’t order it out that often (usually because I always want to try something new). But when I do eat/order it, I am in heaven. It’s been a favorite meal of mine since I was a little kid. (I used to lovingly refer to the cheese on top as gum. I’d always want more gum!)
So, when this recipe popped up on my Pinterest feed, I was very eager to give it a try. It promised the deliciousness of chicken parmesan (including the gum!) without all the work. The stringy mozzarella was distributed throughout the entire casserole, and the panko on top provided a great crisp.
Start by preheating your oven to 375°…
- Heat 1 tablespoon of EVOO in a large skillet over medium heat.
- Season a package of chicken with salt and pepper.
- Add the chicken to the hot oil and cook until browned, about 5 minutes per side.
- Remove the chicken and let cool.
- Chop an onion and mince up some garlic.
- Add another tablespoon of EVOO to the skillet.
- Add the onion.
- Stir and cook until tender and golden, about 5 minutes.
- Add the garlic and cook for a few more minutes.
- Add 2 tablespoons of balsamic vinegar.
- Cook until the vinegar is absorbed.
- Add a small can of diced tomatoes.
- Pour in a small can of tomato sauce.
- Sprinkle in 1/4 teaspoon crushed red pepper flake.
- Add 1/2 teaspoon each of dried basil and dried oregano.
- Season with some s&p.
- Stir well.
- Bring to a boil, then reduce the heat and let simmer.
- Meanwhile, bring 2 cups of chicken broth to a boil in a saucepan.
- Thoroughly rinse 1 cup of quinoa under cold water.
- Add the rinsed quinoa to the broth.
- Bring to a boil.
- Cover.
- Cook until the broth is fully absorbed. (Follow package instructions.)
- Cut the cooled chicken into bite-sized pieces.
- Add chicken to the sauce.
- Add the quinoa.
- Mix everything up.
- Coat a baking dish with the cooking spray.
- Add half the quinoa mixture to the baking dish.
- Sprinkle 1 cup of shredded mozzarella on top.
- Add the rest of the quinoa mixture.
- Top with the another cup of shredded mozzarella.
- Add some grated parmesan cheese.
- Finish with some panko breadcrumbs.
- Cover with aluminum foil and bake for 15 minutes.
- Remove the foil, and bake for 10 more minutes.
Enjoy!
Chicken Parmesan Quinoa Casserole
(serves 4)
INGREDIENTS:
- 2 tablespoons extra virgin olive oil, divided
- 1 pound boneless, skinless chicken breasts
- salt
- black pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 small can tomato sauce
- 1 small can diced tomatoes
- ¼ teaspoon crushed red pepper flake
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 1 cup quinoa
- nonstick cooking spray
- 2 cups shredded mozzarella, divided
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons panko breadcrumbs
DIRECTIONS:
- Preheat your oven to 375°.
- Heat 1 tablespoon of the oil in a large skillet over medium heat.
- Season the chicken with salt and pepper.
- Add the chicken to the hot oil and cook until browned, about 5 minutes per side.
- Remove the chicken and let cool.
- Add the remaining oil to the skillet.
- Add the onion and garlic.
- Stir and cook until tender, about 5 minutes.
- Add the vinegar and stir again.
- Cook until the vinegar is absorbed, then add the tomato sauce, diced tomatoes, the red pepper flake, the dried herbs, and some salt and pepper to taste.
- Bring to a boil, then reduce the heat and let simmer.
- Meanwhile, bring the chicken broth to a boil in a saucepan.
- Rinse the quinoa under cold water.
- Add the rinsed quinoa to the broth, stir, and cover.
- Cook until the broth is fully absorbed. (Follow package instructions.)
- Cut the cooled chicken into bite-sized pieces.
- Add the cooked quinoa and chicken to the sauce and stir.
- Coat a baking dish with the cooking spray.
- Add half the quinoa mixture to the baking dish.
- Sprinkle half the mozzarella, then add the rest of the quinoa.
- Top with the remaining mozzarella, Parmesan, and panko.
- Cover with aluminum foil and bake for 15 minutes.
- Remove the foil, and bake for 10 more minutes.
