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Stuffed Chicken Breasts with Cranberry Quinoa Recipe

Stuffed Chicken Breasts with Cranberry Quinoa Recipe photo by Taste of Home

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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. —Joyce Moynihan, Lakeville, Minnesota

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Stuffed Chicken Breasts with Cranberry Quinoa Recipe

Prep: 45 min. Bake: 30 min.

Yield: 6 Servings

45 30 75

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

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.

Originally published as Stuffed Chicken Breasts with Cranberry Quinoa in Taste of Home December/January 2013, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Stuffed Chicken Breasts with Cranberry Quinoa

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Reviewed on Jan. 16, 2013 by MissusJenn

This was a delicious meal!

I did make a few adjustments...

I did not stuff the chicken. It seemed like it was an unnecessary waste of time. But, if I were giving a dinner party and had plenty of time to prepare for it, I would likely stuff them because it would make the meal classier.

I did not use grated lemon peel because I didn't have any fresh lemons on hand.

I used a little bit of dried thyme in place of the thyme sprig.

I didn't have green onions, but had leeks and they worked out just wonderfully!

Instead of dry sherry, I used Chardonnay (that's what I had available).

I don't like walnuts and I don't give my toddlers nuts, so I skipped the walnuts.

For the baking portion, I browned the chicken, as the recipe calls for, and then placed the chicken on top of the quinoa mixture and poured some of the apple mixture over all of it. I covered and baked for the recommended time at the stated temperature.

This meal was a huge hit in our house and will definitely be prepared again. My toddlers couldn't get enough of it!

Reviewed on Jan. 04, 2013 by JBalliet

This recipe requires a lot of prep work, but it's worth it.

Reviewed on Nov. 28, 2012 by slowturtle1

It was delicious! I did make a few substitutions, and I didn't stuff the chicken. It's definitely not an every day dish. It was a lot of prep work, but it's a beautiful dish that is perfect for a special occasion. I'll definitely make it again!

Reviewed on Nov. 21, 2012 by DAustinvb

excellent! We loved it! next time I probably won't stuff the chicken and just use it as a side.