Quinoa Chicken Parmigiana With Kale Pesto | Donna Hay

Ingredients

• ¼ cup (40g) wholemeal (whole-wheat) flour
• 1 egg, lightly beaten
• 1 cup (100g) quinoa flakes
• 2 x 300g chicken breasts fillets, trimmed, halved lengthways
• 1 tablespoon extra virgin olive oil
• 8 cherry tomatoes, sliced
• 120g bocconcini, sliced
• baby kale leaves, to serve
• extra virgin olive oil and balsamic vinegar, to serve
• 2 cups (100g) chopped kale leaves
• 1 cup basil leaves
• ½ cup (40g) finely grated parmesan
• 2 tablespoons extra virgin olive oil
• ⅓ cup (80ml) water
• sea salt and cracked black pepper