CHEF JEFF — ONE BYTE AT A TIME: Quinoa ChickenThis recipe is gluten- and lactose-free.
By: Herald Staff Report,
This recipe is gluten- and lactose-free.
½ cup chicken stock
1 cup whole, uncooked white quinoa
2 skinless, boneless chicken breasts (about 2 pounds)
¼ cup plus 2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
½ lemon, cut lengthwise into 8 wedges
Pour stock into bowl. Place quinoa on flat plate. Set aside. Place breast flat on cutting board, skinned side up. Cut down middle. Flip each half; pull off tender strip. Save for another use. Working with ½ breast at a time, put palm flat on each; cut through parallel to cutting board, creating 2 thin cutlets from each. Heat 1½ tablespoons oil in skillet over high heat until hot. Dip both sides of breast pieces in stock. Dip both sides in quinoa. Reduce heat under oil to medium; place pair of coated pieces in hot oil. Cook 2 to 3 minutes per side. Put on plate; season with salt, pepper. Continue with other pieces. Add more oil to skillet, resume cooking. Serve with lemon wedges.
Yield: Serves 4.
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