Stuffed Chicken Breasts With Cranberry Quinoa

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!