• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


    Cook Time


    Total Time





    • 1-1/2 cups white quinoa, uncooked
    • 1/2 teaspoon salt
    • 1/3 cup grated Parmesan cheese
    • 1/3 cup grated Parmesan cheese
    • 3/4 cup shredded part-skim mozzarella cheese
    • 1/4 cup Egg Beaters® Original
    • 2 tablespoons Pure Wesson® Canola Oil
    • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
    • 2 cans (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano, divided
    • 1/4 cup Italian-style bread crumbs


    1. Cook quinoa according to package directions, adding the salt. Meanwhile, combine Parmesan cheese and bread crumbs in large resealable food storage bag. Place Egg Beaters in shallow dish.
    2. Heat oil in large nonstick skillet over medium-high heat. Dip chicken in Egg Beaters, coating all sides. Place in cheese mixture; shake bag to coat evenly. Place coated chicken in skillet. Cook 5 to 7 minutes or until chicken is no longer pink in centers, turning occasionally.
    3. Pour 1 can of tomato sauce over chicken in skillet; gently stir to coat with sauce. Heat 2 minutes more or until sauce is hot. Reduce heat to low. Sprinkle chicken with mozzarella cheese; let stand until cheese melts. Stir remaining 1 can of tomato sauce into cooked quinoa; heat until hot. Divide quinoa between 6 plates. Top evenly with chicken.