May 29, 2015
A delicious Chicken-Parmesan inspired recipe that'll make your tastebuds dance and celebrate. Fresh herbs, crispy grains, and a side of perfectly sauteed onion and mushroom pasta.
Note: placing the ingredients in a Ziploc bag and using a rolling pin can work instead of a mortar and pestle.
1Preheat oven to 400°F and line baking tray with aluminum foil or parchment paper.
2Start boiling water in a pot while throwing the grains, parsley, rosemary, garlic, salt, pepper and Italian seasoning together in a mortar and pestle. (See note).
3Grind and mix the mixture so that it becomes fine.
4Coat baking tray with olive oil, slice chicken breast into thin pieces and rub olive oil into the chicken.
5Put the grain mixture on chicken breasts, press gently. Coat both sides.
6Place the coated chicken slices on greased baking tray.
7Once the oven is hot enough, put the chicken in and set a timer for 18 minutes.
8Before the water boils, add a pinch or 2 of salt. When the water is boiling, add shell pasta and let it cook for about 10 minutes.
9In a frying pan over medium heat add the olive oil and then the onion. Fry the onion in the pan until soft. About 2 minutes.
10Put mushrooms in and cook for 2 minutes, stirring occasionally.
11Mix pasta with mushrooms, onion and pesto sauce and stir.
12Serve with the oven baked chicken strips!
1 cup pumpkin seed grains
1 small handful parsley
1 sprig rosemary
2 cloves garlic
1/4 tsp salt
1/2 tsp pepper
1 pinch of Italian seasoning
3/4 lb chicken breast, boneless and skinless
1 cup shell pasta
2 tbsp olive oil
1/2 small onion, chopped
6 cremini mushrooms, chopped
2 tsp pesto