Bev's Recipe Collection

1 jar (24 oz) spaghetti sauce
1 cup quinoa
4 cloves minced garlic
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp paprika (optional)

2 C water
1 1/2 lbs boneless, skinless chicken breasts

In a 9″ x 13″ baking dish, combine the spaghetti sauce, quinoa, garlic, and spices. Pour water over the top and mix. Slice the chicken into tenderloins and submerge in the sauce.

Bake at 400 for 30 minutes (23 minutes in a convection oven).

1/2 cup bread crumbs
1 tsp Italian seasoning
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Optional: chopped fresh parsley

Meanwhile, stir together the bread crumbs, Italian seasoning, cheddar cheese, and Parmesan cheese. After the casserole has baked, sprinkle with the breadcrumb and cheese mixture and…

Bake for another 20-25 minutes (15+ convection). Garnish with parsley if desired.

Adapted from Chelsea’s Messy Apron