Stuffed Chicken Breasts with Cranberry Quinoa Recipe
- 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
- 2 tablespoons butter
- 6 boneless skinless chicken breast halves (6 ounces each)
- 1 tablespoon olive oil
- 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 the heat; fluff with a fork. Discard thyme.
- 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. 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.
- 4. 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.
- 5. 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.
1 stuffed chicken breast half with 1/2 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Stuffed Chicken Breasts with Cranberry Quinoa
"I love the combination of chicken, cranberries and quinoa. Great flavor, but kind of time consuming to make. I very pretty meal to serve to company though."
"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!"
"This recipe requires a lot of prep work, but it's worth it."
"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!"
"excellent! We loved it! next time I probably won't stuff the chicken and just use it as a side."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.