Double-Dipped Oven-Fried Chicken and Broccoli and Goat Cheese Quinoa Casserole
 
 
While the quinoa is gluten-free, the chicken is not because I used Panko bread crumbs. And, while the chicken is dairy-free, the quinoa is not because of the goat cheese and goat's milk butter. But, if you're like me, you may find goat products easier to digest than cow products.
Author:
Recipe type: Entree & Side Dish
Serves: 4-6
Ingredients
  • CHICKEN:
  • 2 pounds of chicken (I used all chicken breasts but you can use thighs and/or legs as well)
  • 2 eggs
  • 2 egg whites
  • 1.5 cups flour
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper (use more if you like spice!)
  • ½ teaspoon freshly ground black pepper
  • 2 cups panko breadcrumbs
  • 1 tablespoon dried thyme
  • 2 tablespoons olive oil
  • QUINOA:
  • 1½ cups quinoa
  • 1 tablespoon olive oil
  • 1 head of broccoli, chopped
  • 1 pinch of kosher salt
  • 1 cup soy milk
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon goat's milk butter, melted
  • 1 tablespoon chili garlic sauce (again, use more if you like spice)
  • 1½ cups grated hard goat cheese (I've used both a goat gouda and a goat cheddar, but pretty much any hard goat cheese will work in this dish)
Instructions
  1. CHICKEN:
  2. Heat the oven to 375 degrees. Pat the chicken dry.
  3. Whisk together the eggs and egg whites and pour into a shallow dish. Mix together the flour, salt, garlic powder, cayenne, and black pepper and add to another shallow dish. Add the bread crumbs and thyme to a third shallow dish. Dip each chicken piece into the flour, then into the egg, and finally, into the bread crumbs. Then, re-dip each chicken piece into the flour, egg and bread crumbs.
  4. Put the chicken on a baking sheet coated with cooking spray or covered with parchment paper and cook in the oven for 50 minutes.
  5. After 50 minutes, take out the chicken and turn on the broiler. Sprinkle two tablespoons of olive oil evenly over the chicken pieces and put them back into the oven to broil until the crust is fully browned, about 4-5 minutes. Keep an eye on the chicken as the crust can burn very quickly while the broiler is on.
  6. QUINOA:
  7. Heat the oven to 375 degrees.
  8. Cook the quinoa according to package (about 15 minutes). While the quinoa is cooking, lightly sauté the broccoli along with one pinch of salt in olive oil over medium heat until just tender, about 5 minutes. Remove from heat.
  9. Whisk together the milk, eggs, garlic powder, seasoning salt, black pepper, butter and chili garlic sauce. Gently stir in broccoli, quinoa and goat cheese.
  10. Transfer the broccoli quinoa mixture to a prepared baking dish and cook for 25-30 minutes.
  11. NOTE: You can add the quinoa to the oven halfway through the fried chicken cooking time and cook both dishes together. You can also sprinkle more cheese over the quinoa after 25 minutes and put the casserole under the broiler while the fried chicken is broiling. I did not do this, but will next time. Hindsight is always 20/20!
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/southern-classics-with-a-healthy-twist-double-dipped-oven-fried-chicken-and-broccoli-goat-cheese-and-quinoa-casserole-2/