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Stuffed Chicken Breasts with Cranberry Quinoa

 Stuffed Chicken Breasts with Cranberry Quinoa
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
6 ServingsPrep: 45 min. Bake: 30 min.


  • 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
  • 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

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Stuffed Chicken Breasts with Cranberry Quinoa (continued)

Ingredients (continued)

  • 2 tablespoons butter
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil


  • 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 13x9-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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.