Directions

• 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.
• 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.
• 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.
• 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.
• 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.