Cooking with a Manicure

Quinoa Crusted Chicken with Thyme


Serves 4
15 minutes
Recommended NStyle polish color: Figs n Jam

  • 2 cups cooked Quinoa- Milk and Honey organic Quinoa brand
  • 6 to 8 escalope style skinless, boneless chicken breasts, you can ask butcher at Milk and Honey to cut them thin for you
  • 1/4 cup Dijon mustard
  • 1 tablespoon chopped fresh thyme, dried is fine if you don’t have fresh- fresh at Milk and Honey
  • 2 green onions, finely chopped, the bottom white parts
  • Fresh cracked pepper and salt
  • Flour
  • 2 eggs
  • Honey dip- Blend ¼ cup honey with 1 ½ teaspoons Dijon mustard and 1 teaspoon mayonnaise


Pre heat oven to 400 degrees Celsius
Prepare quinoa as usual. After fully cooked, spread evenly on a baking tray and bake for approximately 20 minutes, until golden brown.

Remove from tray and transfer to a plate.
In a medium bowl blend mustard, thyme, green onion, salt and pepper with chicken breasts.

In shallow bowls place in each- flour, whisked eggs and toasted quinoa. Dip one at a time, chicken breast in flour, then egg, shake any egg dripping then lay on toasted quinoa fully coating each piece.

Lay on a wire bake rack or non-stick baking pan for approximately 15 to 20 minutes. Alow to cool. Cut in strips if you like and dip in honey sauce.





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