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Crispy Baked Quinoa Crusted Chicken Parmesan
- 4 (4-6 ounce) boneless, and skinless chicken breasts
- salt and pepper to taste
- 1/4 cup flour
- 1 egg, lightly beaten
- 1 1/2 cups cooked quinoa (~1/2 cup dry cooked with 1 cup liquid)
- 1 teaspoon italian seasoning blend
- 1 cup mozzarella, shredded
- 1/4 cup parmigiano regginao (parmesan), grated
- 2 cups marinara sauce, hot
- 2 tablespoons basil, torn
Directions:View on Closet Cooking
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