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2chicken breasts, sliced in half horizontally
4slices mozzarella, ½” thick
1cupsgluten-free all-purpose flour
Avocado oil, for frying
Sea salt to taste
Parmesan, shaved, for garnish
Parsley, for garnish
Basil, for garnish
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 24g||31%|
|Saturated Fat: 6g|
|Trans Fat: 0g|
|Total Carbohydrate: 16g||6%|
|Dietary Fiber: 2g||7%|
- In a fine mesh sieve, thoroughly rinse 1 cup of quinoa under cold water until the water runs clear. Place quinoa in a medium saucepan with water and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 15 minutes. Remove from heat (keep covered) and steam for 5 minutes. Fluff with a fork and set aside.
- Arrange flour, eggs, and quinoa in separate shallow bowls or on separate plates. Add garlic and onion powder to the flour and mix until combined. Dredge chicken in flour, then egg, then coat in cooked quinoa. Deep fry for 7 minutes at 340 degrees, or until chicken reaches an internal temperature of 165 degrees. Add sea salt to taste.
- In a large, shallow tray or serving platter, add marinara as the bottom layer. Add all fried chicken breasts to the tray and top with sliced mozzarella. Broil for 3 minutes on high, or until cheese is melted.
- Remove from oven, garnish, and enjoy!