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TUCSON - Today on News 4 Cooks at Noon, a fresh face stopped by the studios to make a delicious dish! With tailgating season coming up, the Ultimate Tailgate Caterer, Chef Reese Shirley, stopped by to make Quinoa Crusted Chicken.

Latitude Catering, formally Port-a-Pit Catering, is celebrating their 26 year of business in Tucson, and they have catered for everyone to 25 board members to 22,000 screaming football fans.

Here's the recipe:

for chicken
1each chicken breast, slightly pounded
½ cup quinoa, cooked
olive oil
for salad
2 cup spring mix or favorite lettuce
¼ cup chopped pecans
4 each orange and grapefruit segments
¼ cup apple, cored & sliced
2 tablespoons red onions, julienned
4 each strawberries, quartered
¼ cup dried cherries or cranberries
½ cup fresh fennel, julienned
2 tablespoons white balsamic vinaigrette
salt & pepper to taste
for crostini
1 each breadstick or crostini
1 tablespoon goat cheese
instructions
pound chicken to ¼ to ½ inch thick. coat chicken in cooked quinoa and brown chicken on both sides on
medium heat until fully cooked. remove chicken. place fennel in pan and lightly brown.
place all fruit and pecans in a bowl and toss with vinaigrette.
cut breadstick in ½ lengthwise or slice a piece of baguette and spread with goat cheese. place in oven or
broiler and lightly brown.
place salad on plate with chicken and toast. drizzle a little more vinaigrette and enjoy!