ITALIAN CHICKEN WITH QUINOA AND TAPENADE ENJOY DAN:

ITALIAN CHICKEN WITH QUINOA RICE BLEND WITH TAPENADE by CHEF DAN:

Serves 4

QUINOA:

1 Cup sprouted quinoa and rice blend

1-3/4-cup boiling water, or chicken broth

1 tablespoon olive oil

1/2-teaspoon salt

1/4-cup toasted pine nuts

6 baby portabella mushrooms, sliced

2 garlic cloves, minced

1/4-cup white wine

5 fresh basil leaves

CHICKEN:

4 boneless, skinless, chicken breast halves, pounded to 1/4-inch thick

2 tablespoon olive oil

1 tablespoon Italian seasoning

1/2-cup prepared olive Tapenade (recipe to follow)

2 tomatoes, seeded and chopped

Sea salt and freshly ground pepper to taste.

DIRECTIONS:

1.   In a sauce pan add quinoa and chicken broth, cover.

2.   Heat over medium-heat until boiling and then reduce to simmer.

3.   Cover and cook 25-30 minutes or until water is absorbed.

4.   Heat a skillet over medium-high heat, add oil stir in wine, garlic and mushrooms, and pine nuts sauté for 3 minutes.

5.   Stir mushroom pine nut mixture into quinoa and stir to fluff.

6.   Brush chicken with 1 tablespoon olive oil, and then sprinkle with Italian seasoning and salt and pepper, coating all sides evenly.

7.   Add reaming oil to the same skillet over medium-high heat.

8.   When hot add chicken and cook 10 minutes.

9.   Remove chicken and cut crosswise into 1/2-inch slices

10.    In the same skillet add the Tapenade, tomatoes, lemon juice and cook over medium-heat for 5 minutes

11.    Pour sauce over chicken and serve quinoa on the side

 TAPENADE; (makes 1 cup)

3 garlic cloves, peeled 1 cup kalamata olives, 2 tablespoons capers, 3 tablespoon fresh basil, 2 tablespoon lemon juice, and 2 tablespoon olive oil, salt and pepper to taste.

Add all ingredients in a blender and blend until smooth.

      ENJOY DAN:                        BON-APPETITE!!