Name: Stuffed Chicken Breasts with Cranberry Quinoa
Prep time: 45 min
Cook time: 45 min
Yield: 6
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 zest -; 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 -

Stuffed Chicken Breasts with Cranberry Quinoa

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Chicken Breasts with Cranberry Quinoa

1. 2 cups chicken broth -

2. 1 cup quinoa, rinsed -

3. 1 fresh thyme sprig -

4. 1 tablespoon olive oil -

5. 8 green onions, chopped -

6. 1 celery rib, chopped -

7. 2/3 cup dried cranberries -

8. 2/3 cup chopped dried apricots -

9. 3 tablespoons lemon juice -

10. 2-1/2 teaspoons grated lemon zest -

11. 1/2 teaspoon salt -

12. Chicken: -

13. 3/4 cup dry sherry -

14. 1/4 cup water -

15. 3 tablespoons red wine vinegar -

16. 1 tablespoon brown sugar -

17. 2 teaspoons cornstarch -

18. 1/4 teaspoon ground ginger -

19. 1 large tart apple, peeled and chopped -

20. 1/2 cup dried cranberries -

21. 1/3 cup chopped walnuts -

22. 1/2 cup apricot preserves -

23. 2 tablespoons butter -

24. 6 boneless skinless chicken breast halves (6 ounces each) -

25. 1 tablespoon olive oil -

How to cook deliciously - Stuffed Chicken Breasts with Cranberry Quinoa

1. Stage

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. Stage

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 zest and salt.

3. Stage

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. Stage

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 13x9-in. baking dish; pour apple mixture over top.

5. Stage

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.