Stuffed Chicken Breasts with Cranberry Quinoa
Total TimePrep: 45 min. Bake: 30 min.
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.