Quinoa crumbed chicken with pressed parmesan potatoes

Ingredients for chicken:

2 chicken breast

1 cup of quinoa flakes

¼ cups parmesan cheese

2 tablespoons parsley, finely chopped

Zest of ½ lemons

2 tablespoons rice flour

1 egg

¼ cups of milk

Olive oil for frying

Ingredients for pressed parmesan potatoes:

2 potatoes

Spray oil

2 tablespoons parmesan cheese

1 spring onion, chopped

Method:

1. Preheat oven to 200˚C

2. Place the potatoes in the microwave for 5 minutes; make sure you stab the potatoes a bit before you put in microwave.

3. Transfer the potatoes to an oven tray and bake for approximately 20 minutes until cooked through.

4. Get the chicken breast and cut them into strips.

5. Place the quinoa flakes, parmesan cheese parsley and lemon zest into a bowl and whiz with a hand-held stick mixer until fine crumbs are formed. Transfer to a plate for crumbing.

6. Place the rice flour and chicken strips in a plastic bag and shake to coat the chicken.

7. Whisk the egg and milk in a bowl.

8. Dip the coated chicken in the egg and milk, one at a time, then coat with the crumb mixture. Place on a plate. Repeat the process until all chicken is coated. Place in a frigate for 20 minutes.

9. Get the potatoes and get a potato masher, press each potato firmly until slightly crushed.

10. Spray each one with oil and sprinkle with parmesan cheese and chopped spring onion.

11. Return to oven and bake for 10 minutes.

12. In a frying pan, heat the oil over medium heat and fry the crumbed chicken for 2-3 minutes or until cooked on each side, drain on paper towel before serving.

13. Serve on a bowl with potatoes and chicken.