Stuffed Chicken Breasts with Cranberry Quinoa |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I travel every year to Peru on a medical mission trip and was introduced to quinoa there. For years I made a similar chicken dish with rice, so I tried it with quinoa. We love it. Ingredients:
2 cups chicken broth |
1 cup quinoa, rinsed |
1 fresh thyme sprig |
1 tablespoon olive oil |
8 green onions, chopped |
1 celery rib, chopped |
2/3 cup dried cranberries |
2/3 cup chopped dried apricots |
3 tablespoons lemon juice |
2-1/2 teaspoons grated lemon peel |
1/2 teaspoon salt |
chicken: |
3/4 cup dry sherry |
1/4 cup water |
3 tablespoons red wine vinegar |
1 tablespoon brown sugar |
2 teaspoons cornstarch |
1/4 teaspoon ground ginger |
1 large tart apple, peeled and chopped |
1/2 cup dried cranberries |
1/3 cup chopped walnuts |
1/2 cup apricot preserves |
2 tablespoons butter |
6 boneless skinless chicken breast halves (6 ounces each) |
1 tablespoon olive oil |
Directions:
1. In a small saucepan, bring broth to a boil. Add quinoa and thyme. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Discard thyme.
2. In a large skillet, heat oil over medium heat. Add green onions and celery; cook and stir until tender. Add cooked quinoa. Stir in the dried fruits, lemon juice, lemon peel and salt.
3. In a large saucepan, mix the first six chicken ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add the apple, cranberries and walnuts. Stir in preserves and butter until melted.
4. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 tablespoons quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. In a large skillet, heat oil over medium-high heat. Carefully brown stuffed chicken on both sides. Transfer to a greased 13-in. x 9-in. baking dish; pour apple mixture over top.
5. Bake chicken and quinoa, at 350° for 20-25 minutes or until a thermometer inserted in chicken reads 170° and quinoa is heated through. Serve chicken with quinoa. Discard toothpicks before serving. Yield: 6 servings.
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