Mia has taken cooking classes at Hy-Vee for six years. During that time, she's progressed from small desserts to entrées. She's on the school cooking team, and at home, she helps her mom with dinners, side dishes and, of course, desserts. She found inspiration for these crispy bites online.
Servings and Ingredients
|½ c. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee garlic powder|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee black pepper|
|2 Hy-Vee large eggs|
|2 tbsp. water|
|½ c. Hy-Vee panko bread crumbs|
|½ c. Hy-Vee grated Parmesan cheese|
|⅓ c. quinoa, rinsed and cooked according to package directions|
|1 lbs. boneless skinless chicken breasts, cut into 1-inch pieces|
|½ c. Hy-Vee Dijon mustard|
|¼ c. Hy-Vee mayonnaise|
|¼ c. Hy-Vee honey|
|1 tbsp. Hy-Vee apple cider vinegar|
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
- In a shallow dish, combine flour, garlic powder, salt and pepper. In another shallow dish, whisk together the eggs and water. In a third shallow dish, stir together the panko, Parmesan and cooked quinoa.
- Working in batches, place chicken pieces in the dish with the flour mixture and toss to coat. Dip a flour-coated chicken in egg mixture and turn over several times until thoroughly coated. Lastly dip chicken into the quinoa mixture, gently pressing the crumbs into the chicken; as they are coated. Set each piece on the prepared baking sheet. Repeat with remaining chicken.
- Bake for 20 to 23 minutes or until chicken is cooked through and browned.
- Meanwhile, for the dipping sauce in a small bowl, whisk together mustard, mayonnaise, honey and vinegar. Serve chicken with dipping sauce.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 125mg
- Sodium: 920mg
- Total Carbohydrates: 30g
- Protein: 24g