Food : Cooking

Directions

1. 1
   Preheat the oven to 400 F.Pulse the dry quinoa in a food processor for about30 seconds, until it resembles flour. Rinse it in a fine-mesh strainer to remove the bitter coating; drain well.
2. 2
   Put the beans, oil, and red pepper flakes on a baking sheet and toss tocombine. Season with salt and pepper. Roast them alongside the chicken during the last 10 minutes ofcooking, until theyre lightly browned and crisp.
3. 3
   Place the damp quinoa into a gallon-size resealable plastic bag.
4. 4
   Add the oregano and pepperto the bag and shake to mix.
5. 5
   Add the chicken pieces and shake again to coat evenly.
6. 6
   Spread cup of the sauce on the bottom of a 13 x 9-inch glass or ceramic baking dish.
7. 7
   Lay the breadedcutlets on top of the sauce, side by side.
8. 8
   Pour the remaining sauce over the chicken and top each cutlet evenly with the mozzarella and Parmesan.