Preheat oven to 350ºF. Spread oats, almonds and pumpkin seeds on a baking sheet with sides. Toast in the oven until slightly golden, about 12 minutes. Transfer to a mixing bowl.
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In a medium saucepan over medium heat bring the chicken broth to a boil. Add the quinoa, and cook covered on medium-low heat until the broth is absorbed and the quinoa is tender, about 25 minutes. Drain the quinoa in a fine mesh strainer, then return to the pan and fluff with a fork. Cover the quinoa and set aside.
Season chicken with salt and pepper. On a large plate, dredge chicken in flour.
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