Stuffed Chicken Breasts With Cranberry Quinoa Recipe

Name: Stuffed Chicken Breasts With Cranberry Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken broth; 1 cup quinoa, rinsed; 1 fresh thyme sprig; 1 Tbsp. olive oil; 8 green onions, chopped; 1 celery rib, chopped; 2/3 cup dried cranberries; 2/3 cup dried apricots, chopped; 3 Tbsp. lemon juice; 2 1/2 tsp. grated lemon peel; 1/2 tsp. salt; Chicken:; 3/4 cup dry sherry; 1/4 cup water; 3 Tbsp. red wine vinegar; 1 Tbsp. brown sugar; 2 tsp. cornstarch; 1/2 tsp. ground ginger; 1 large tart apple, peeled and chopped; 1/2 cup dried cranberries; 1/3 cup chopped pecans; 1/2 cup apricot preserves; 2 Tbsp. butter; 6 boneless skinless chicken breast halves (6 oz each); 1 Tbsp. olive oil

Servings: persons

2 cups chicken broth
1 cup quinoa, rinsed
1 fresh thyme sprig
1 Tbsp. olive oil
8 green onions, chopped
1 celery rib, chopped
2/3 cup dried cranberries
2/3 cup dried apricots, chopped
3 Tbsp. lemon juice
2 1/2 tsp. grated lemon peel
1/2 tsp. salt
Chicken:
3/4 cup dry sherry
1/4 cup water
3 Tbsp. red wine vinegar
1 Tbsp. brown sugar
2 tsp. cornstarch
1/2 tsp. ground ginger
1 large tart apple, peeled and chopped
1/2 cup dried cranberries
1/3 cup chopped pecans
1/2 cup apricot preserves
2 Tbsp. butter
6 boneless skinless chicken breast halves (6 oz each)
1 Tbsp. olive oil

1
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 heat; fluff with a fork. Discard thyme.
2
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
3. In a large saucepan, mix the first 6 ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add apple, cranberries and pecans. Stir in preserves and butter until melted.
4
4. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 Tbsp. quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. Meanwhile, in a large skillet, heat oil over medium heat. Brown stuffed chicken on both sides. Transfer to a greased 9 by 13 inch baking dish; spoon apple mixture over top.
5
5. Bake chicken and quinoa at 350 degrees for 20-25 minutes or until thermometer inserted in chicken reads 170 degrees. Discard toothpicks before serving.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 cups chicken broth, 1 cup quinoa, rinsed, 1 fresh thyme sprig, 1 Tbsp. olive oil, and more.

Yes, Stuffed Chicken Breasts With Cranberry Quinoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Chicken Breasts With Cranberry Quinoa

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