Grilled Parmesan Chicken with Alfredo Sauce and Quinoa:
3-4 Boneless, skinless chicken breast
Salt, Pepper, Garlic Powder, and grated Parmesan Cheese
2 cups heavy whipping creme
1 cup shredded Parmesan cheese
1/4 cup fresh minced parsley
6 slices of bacon, cooked and crumbled
1 tsp. tapioca starch (opt.)
1/2 tsp. salt
Coat chicken breast with salt, pepper, garlic powder, and parmesan cheese to taste. Grill chicken on prepared outdoor grill and cook until done (or until no longer pink inside). While the chicken is cooking pour whipping creme and tapioca starch (if using) into a sauce pan and mix together with a whisk. When well blended, add all of the other ingredients minus two crumbled bacon slices to the whip creme mixture. Heat until just boiling. Once the chicken is done slice on a diagonal.
Prepare Quinoa as directed on box. Scoop as much Quinoa as is desired onto plate. Pour Alfredo mixture on top. Top this with grilled chicken slice, and a drizzle of Alfredo sauce. Garnish with crumbled bacon from reserved bacon and shredded Parmesan cheese. Can serve with bacon-wrapped asparagus on the side.
Although this recipe is "allergen-free" for us, it is really very delicious. Let me know if anyone tries it. Oh, and by the way, Quinoa is a grain much like rice, but packed with much more protein. I actually like it better than rice and I think it is much more flavorful.
Thursday, November 13, 2008
Posted by Ross and Lisa Green at 7:57 PM