Quinoa Crusted Chicken


Good the first day, ok the second because the crispness of the coating is gone.

2 cups cooked quinoa
4 skinless, boneless chicken breasts (6 oz. each) pounded out thin
1/2 c dijon mustard
2 tablespoons chopped fresh thyme, plus more for serving
Olive oil cooking spray

Position a rack in the center of the oven; preheat to 300 degrees .

Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 30 to 40 minutes. Let cool, then transfer to a bowl, breaking up any clumps. Discard the parchment; reserve the baking sheet.

Increase the oven to 425 degrees . In a large bowl, combine the chicken, mustard and thyme; season with pepper. Place a rack on the reserved baking sheet. Dip the chicken in the quinoa, coating well on both sides, then place on the rack.
Spritz the chicken with cooking spray; bake until just cooked through, 15 to 20 minutes. Sprinkle with thyme.


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