- 4
Ingredients
- 1 cup Organic Quinoa Grain
- 2 cups Water
- olive oil spray
- 1 1/2 pounds Chicken Breast Halves, without skin, cut in strips
- 2 Tb fresh Orange Juice
- 1/2 tsp Sea Salt
- 1 tsp Cumin
- 1/2 tsp Paprika
- 1 large Egg
- 1/4 cup Unbleached White Flour
- 1/2 tsp Sea Salt
- 1/2 cup Roasted Red Pepper, drained and chopped
- 1 small Chipotle Chile, canned in adobo
- 1/2 cup Sour Cream
- 1/2 cup fresh Cilantro, reserve some for garnish
Preparation
Step 1
On a sheet pan, spread two layers of paper towels. In a quart saucepan, bring water to a boil. Add quinoa, boil for 10 minutes, then drain and spread on paper towels to dry for about half an hour or until completely dry. Scrape quinoa off paper onto the sheet pan. Slice chicken in long, ¾-inch thick strips and toss in a bowl with orange juice, salt, cumin and paprika. Preheat oven to 425°F.
In a pie pan, whisk the egg. In another pie pan or plate, mix the flour and salt. Coat the chicken strips with the flour, then egg, then roll in the quinoa. Place a heavy baking pan in the hot oven for five minutes, take out and spray heavily with oil. Quickly place the chicken strips on the pan (not touching). Spray with oil and bake for 20-25 minutes.
In a food processor, puree the roasted pepper, chipotle and most of the cilantro, saving a few sprigs to garnish each plate. Add the sour cream and salt and puree. Transfer to a bowl or four small dipping bowls.
Serve the chicken on a bed of salad spinach, if desired, with sauce drizzled over or in bowls for dipping. Sprinkle with reserved cilantro. Makes 4 servings.