Just When You Think Chicken Can't Get Any Better-- Belinda's Chicken DeLight

Chicken is my 'go to' meat for to serve guests. This is a recipe I created on one of those rainy days when I used what I had on hand, but wanted to make it appealing for guests. It turns out, it is now a favorite of my family and friends. It is not difficult, but does require a few extra steps since I like to use fresh ingredients that will require chopping and and extra day to marinate the chicken to get that juicy, flavor full taste in every bite.

This recipe serves 12; just cut in half for a small family or for a couple who enjoys leftovers.

Belinda's Chicken DeLight

6 chicken breasts (thinly sliced lengthwise to make 12 servings)

Chicken Marinade (marinade chicken in a freezer bag overnight using these ingredients)

1/2 c extra virgin olive oil

1 lemon

Garlic powder

Onion powder

Italian Seasonings

Pepper

The next day......

6 carrots (finely chopped)

1 onion (finely chopped)

6 cloves garlic (finely chopped)

2 packs of Seeds of Change Quinoa and Brown Rice

1-2 cups of fresh chopped Kale (no stems)

Italian Seasoning Bread Crumbs

1 egg

Muenster or mozzarella cheese

chopped chives or new onions.

Gravy (because food is just better with gravy)

1 T Better Than Bouillon Italian Herb buoillon

1/2 c. water

1/2 c. heavy cream

few cloves chopped garlic

1T cornstarch

1/2 onion

Olive oil or butter to brown garlic and onion

Directions

1. Slice chicken breasts lengthwise, cover with saran wrap and beat each side with a meat tenderizer.

2. Place chicken breasts in a freezer bag with seasonings, olive oil, and garlic. Refrigerate overnight.

3. The next day, chop garlic carrots, onions, and kale.

4. Cook Seeds of Change Quinoa and Brown Rice in a little olive oil and water. Add the chopped carrots and onions. Cover and cook (about 5 minutes).

5. Add chopped garlic and kale to quinoa mixture. Cover and turn off heat. Let it sit while you cook the chicken breasts and gravy.

6. Coat chicken breasts in egg, dip in italian seasoning crumbs, and cook in olive oil just until brown on each side (not fully cooked).

7. GRAVY: Brown 1/2 chopped onion and a few cloves of chopped garlic in olive oil or butter. Add 1/2 c. water (mixed with 1T ob Italian Herb Bouillon) and 1/2 c. cream. Add 1 T cornstarch and bring to boil. Immediately cut back to simmer. Allow gravy to simmer until thickened.

8. Spread quinoa and kale mixture in 2 big casserole dishes.

9. Place chicken breasts on top.

10. Place a slice of muenster cheese on top.

11. Place gravy on top.

12. Cook in over on 350 degrees 15-20 minutes until chicken breasts are thoroughly cooked.

13. Spread chopped chives or onion sprouts on top before