Quinoa Breaded Chicken Stackers

Spray an ovenproof tray with oil and spread the quinoa evenly. Bake at 200°C until quinoa is toasted. Stir to avoid any lumps and set aside to cool. Pound the chicken breasts to tenderise and cut them into small pieces. Season with salt and pepper. In a bowl, combine the toasted quinoa, garlic powder, dry basil, and Romano cheese. Get 3 separate bowls: one for the flour, one for the toasted quinoa mix, and one for the beaten eggs. Roll each piece of chicken in the flour, dip in beaten eggs, and then dip completely with the quinoa mix. Place the coated chicken on a baking tray and spray with cooking oil. Bake in oven at 180°C for 25-35 minutes or until cooked. To make the gravy, saute the butter and flour over medium heat. Pour the milk slowly while stirring continuously to avoid any lumps and until the desired thickness is attained. Add salt and pepper to taste. Deep fry Lamb Weston® Crisscut® Fries at 175°C for 4 minutes or until golden. Layer Crisscut® Fries and chicken in stacks and drizzle stacks with some milk gravy. Serve & Enjoy!

Recipe details:

  • Category:

  • Ingredients:
  • Lamb Weston® Crisscut® Fries
  • 4 chicken breasts, skinless
  • ½ cup flour
  • 2 eggs beaten
  • ½ cup quinoa
  • 1 tbsp dry basil
  • 1 tbsp garlic powder
  • ½ cup grated Romano cheese
  • Salt and pepper
  • ½ cup vegetable oil
  • 100g butter
  • 1 cup flour
  • 1 cup milk