©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Crispy Onion Chicken and Parmesan Garlic Quinoa

Woops, March got away from me...I made a fantastic dinner and totally forgot to blog it.

The main dish is called Crispy Onion Chicken and can be found at Six Sisters Stuff.


4 boneless, skinless chicken breasts
3/4 cup honey mustard
2 cups French Fried Onions, crushed


Preheat oven to 375 degrees.  Dip each chicken breast in honey mustard then coat in crushed french fried onions.  Place in a baking dish lined with foil and sprayed with nonstick cooking spray.  Cook for 30-35 minutes, or until cooked through.

How easy is that?

1 cup quinoa
2 cups chicken stock

Cook the quinoa according to package instructions but substitute chicken stock for the water.

 1/4 cup butter
 2 tablespoons minced garlic
 1/4 cup Parmesan cheese
 2 tablespoons milk
 1/2 teaspoon salt and ground black pepper
 1 tablespoon chopped fresh parsley

Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir quinoa into garlic mixture and mix in Parmesan cheese, milk, salt, black pepper, and parsley.

This was a bit thick at first so I added some chicken stock to thin it out.

This was a very yummy dinner.

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