Goat Cheese Quinoa Crusted Chicken

Bring water to a boil and stir in 1/4 cup of the uncooked quinoa. Cover, turn heat to low and cook until all the water is absorbed (about 15–20 minutes.) Set aside to let the quinoa cool.

Preheat oven to 400ºF and lightly grease a baking sheet with cooking spray. Set aside.

Place remaining 1/4 cup uncooked quinoa into a spice grinder (or small blender, see note) and process until ground into a fine flour. Pour quinoa flour into a large, shallow plate.

Transfer cooled, cooked quinoa into a large bowl and add 1/4 cup of the grated goat cheese, Italian seasoning, garlic powder, and season to taste with salt and pepper. Mix well and pour into a large, shallow plate. Pour egg white into a large shallow plate.

Dredge each breast into the quinoa flour, pressing to get it evenly coated. Transfer each breast into the egg white, also making sure to evenly coat it. Finally, transfer the breasts into the cooked quinoa and cheese mixture, really making sure to coat each side. You will really have to press the quinoa in to make it stick. You will probably have leftover quinoa flour and cooked quinoa!

Place breasts onto the prepared baking sheet and lightly spray with cooking spray. Bake until lightly golden brown and crispy, about 20–25 minutes.

Turn your oven to high broil, sprinkle remaining 1/4 cup grated cheese on the chicken and broil until melted, only about 2 minutes.

Garnish with sliced roasted red pepper and basil and devour.

Notes:
• Extra-aged goat cheese is hard like a cheddar cheese, it is not creamy and crumbly like the goat cheese you may be familiar with. The creamy, crumbly, traditional goat cheese will not work in this recipe! If you can’t find it, use aged Parmesan.
• You need a very small blending device for this, or the quinoa will not grind.