Crispy Quinoa Chicken Parmesan

I stopped at a local Italian deli (sometimes I make bad choices!) and there was a beautiful tray of Chicken Parmesan, deep fried and smothered in Gramma's red gravy and Mozzarella cheese.  Summoning all my fortitude I picked up a bottle of my favorite olive oil and headed for the cash register - leaving the chicken parm behind.  But I didn't forget it! With an amazingly crisp quinoa crust, you'll never guess that this is actually healthy and packed with tons of protein!

Ingredients

1 cup quinoa
1 tablespoon Italian seasoning
2 boneless, skinless chicken breasts, cut crosswise in half
Kosher salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup sugar free marinara sauce
1/4 cup basil leaves, chiffonade

Instructions

Preheat oven to 400 degrees F.
Lightly oil a baking sheet or coat with nonstick spray.
In a large saucepan of 1 1/2 cups water, cook quinoa according to package instructions.
Stir in Italian seasoning.
Season chicken with salt and pepper, to taste.
Working in batches, dredge chicken in flour, dip into eggs, then dredge in quinoa mixture, pressing to coat.
Place chicken onto the prepared baking sheet.
Place into oven and bake for 20-25 minutes, or until golden brown.
Top with cheeses and marinara.
Place into oven and bake until cheeses have melted, about 5 more minutes.

Serve immediately, garnished with basil, if desired.