Crispy Baked Chicken with Quinoa and Kale Salad

4 boneless skinless chicken breasts

1 cup panko bread crumbs

1/2 cup flour

1 teaspoon dried parsley

½ teaspoon onion powder

1 teaspoon dried basil

1`/4 teaspoon garlic powder

¼ cup butter melted

Salt and pepper

Preheat oven to 350 degrees. Place chicken breasts in a zip top bag and pound until they are ¾ of an inch thick. Mix all ingredients except butter in a shallow dish. Dip each chicken breast in butter and then into the bread crumb mixture. Place chicken on a baking sheet and bake until golden brown and crispy about 25-30 minutes.

Quinoa and Kale Salad

2 tablespoons olive oil

1 shallot finely minced

3 cups cooked quinoa

1 cup fresh or frozen corn

2 cups kale finely chopped

1/3 cup prepared pesto

1/3 cup pumpkin seeds

1/3 cup dried cherries

Salt to taste

In a large chefs pan heat oil and cook shallot until it begins to brown. Stir in quinoa and corn until very hot. Stir in Kale and cook until heated through. Remove from heat add pesto cherries and pumpkin seeds, mix well. Can be served warm or cold.