Pan-Seared Chicken with Herbed Bacon Quinoa Almonds
I toast the almonds first, and while the quinoa is cooking over low heat; I pan-fry the chicken in a skillet. This pair is a very filling dinner after a long day at work for the adults and a busy school day for the kids.
Ingrediënten
Pan Seared Chicken
- 4 boneless skinless chicken breast halves
- 1 tsp. of kosher salt divided
- 1 tsp. of fresh ground black pepper divided
- 1 tbsp. olive oil
- 2 tsp. parmesan cheese grated (optional)
Herbed Bacon Quinoa Almonds
- 2 thick slices of apple wood-smoked bacon
- 1 tsp. of vegetable oil
- 2 c. chicken stock
- 1 c. of quinoa
- 1 sprig of sage
- ⅓ c. of slivered almonds
- 1 tbsp. minced chives
- 1 shallot small
- 1 tbsp. of chopped parsley
- White pepper freshly ground
- Salt
Instructies
Pan Seared Chicken
- Tenderize the chicken breasts by pounding the meat with a rolling pin or a meat mallet.
- This will ensure that the meat will have a uniform thickness.
- Season the chicken with the salt and the pepper.
- Heat the skillet on medium high heat.
- Add the olive oil.
- When the skillet is well heated, put in the chicken breasts and sear on high heat.
- Cook for about 2 minutes, until lightly brown, and then turn to the other side.
- Continue cooking until brown.
Optional:
- You can sprinkle grated cheese on the chicken and then broil for about 5 to 10 minutes, or until the cheese melts, before serving.
Herbed Bacon Quinoa Almonds
- Prepare the oven by preheating to 350° F.
- Put the slivered almonds inside a pie plate.
- Toast for about 4 minutes, until brown.
- Allow to cool, set aside.
- Heat the vegetable oil in a medium-sized saucepan.
- Add in the bacon.
- Cook on moderate high heat for about 2 minutes, until the bacon fat comes out.
- Add in the shallot.
- Cook for about 1 minute, stirring occasionally, until soft but not brown.
- Add in the quinoa, the stock, and the sage.
- Bring to boil and cover.
- Cook on low heat for about 17 minutes until the chicken stock is absorbed.
- Turn heat off.
- Allow to stand with the cover on for about 5 minutes.
- Take the sage out and fluff quinoa using a fork,
- Add in the parsley, the chives, and the toasted almonds.
- Stir and then season with salt and pepper.
- Serve together with the grilled chicken.
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